Warm Chickpea Salad

• red onion↗1

  cut into wedges

• zucchini2

  thickly sliced

• red bell pepper↗1

  cut into large chunks

• tomatoes↗375 g

  halved

• olive oil↗5 tablespoons
• lemon↗1⁄2

  juice of

• fresh mint1 tablespoon

  chopped

• fresh chives1 tablespoon

  chopped

• fresh parsley↗3 tablespoons

  chopped

• chickpeas↗800 g

  drained (canned)

• feta↗100 g

  cut into cubes

Step-by-step instructions

1. 1

   Preheat the oven to 220°C.

2. 2

   Put the onion, zucchini, red pepper and tomatoes into a shallow roasting tray and season with black pepper. Drizzle with 2 Tbsp of the olive oil and toss to coat. Roast for 30 minutes, stirring halfway through, until vegetables are tender.

3. 3

   Meanwhile, mix together the lemon juice, olive oil and herbs. Season to taste.

4. 4

   Allow the vegetables to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and the lemon & olive oil dressing. Toss lightly before serving.