Warm chickpea salad, ideal as a weekend lunch or weekday supper
Cook:45 mins – 55 mins
Serves 4
1 red onion, cut into wedges2 courgettes, thickly sliced1 red pepper, seeded and cut into large chunks375g ripe tomato, halved5 tbsp olive oiljuice of half lemon3 tbsp chopped fresh mixed herbs (such as chives, parsley and mint) or 3 tbsp parsley2 x 400g cans chickpeas, drained100g feta cheese, cut into cubes
STEP 1Preheat the oven to fan 200C/ conventional 220C/gas 7. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.STEP 2Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper and stir in the herbs.STEP 3When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving. Leftovers are delicious cold and served with pitta bread.
