Warm Chickpea Salad
A hearty and warm chickpea salad with roasted vegetables, feta, and a lemony dressing.
Equipment
- Chopping board
- Chopping knife
- Baking tray
- Mixing bowl
- Wooden spoon
- Oven
Ingredients
- 1 onion red, cut into wedges
- 2 courgettes thickly sliced
- 1 red pepper cut into large chunks
- 375 g tomatoes halved
- 50 ml olive oil
- 0.5 juice of a lemon
- 2 400 g tin chickpeas rinsed and drained
- 100 g feta cut into cubes
Instructions
- Preheat the oven to 220°C / 425°F / Gas Mark 7.
- Put onion, courgettes, pepper, and tomatoes on a shallow baking tray.
- Drizzle with 20 ml of olive oil and stir.
- Roast for 30 minutes, stirring halfway through, until vegetables are cooked and beginning to brown.
- Mix the lemon juice and remaining olive oil in a bowl for the dressing.
- When the vegetables are cooked, allow them to cool for 5 minutes.
- Place the vegetables into the bowl of dressing, along with the chickpeas and feta cheese.
- Stir and serve.
Notes
For extra flavor, sprinkle with fresh herbs like parsley or mint before serving.
Nutrition per Serving
Calories: 551kcalCarbohydrates: 68gProtein: 24gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 22mgSodium: 314mgPotassium: 1197mgFiber: 19gSugar: 17gVitamin A: 2071IUVitamin C: 80mgCalcium: 258mgIron: 7mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!