Prep Time:5 mins
Understanding food allergies and intolerances
Warm chickpea salad
Cooking Time:45 mins
Serves:4 Adults
Chickpeas are an excellent source of protein that also count towards your 5-a-day! Enjoy as a healthy lunch
About this recipe
Adapted from 101 Square Meals
Ingredients
- 1 red onion, cut into wedges
- 2 courgettes, thickly sliced
- 1 red pepper, cut into large chunks
- 375g of tomatoes, halved
- 50ml of olive oil
- Juice ½ lemon
- 2 x 400g cans of chickpeas
- 100g of feta, cut into cubes
Method
- Preheat the oven to 220°C / 425°F / Gas Mark 7.
- Put onion, courgettes, pepper and tomatoes on a shallow baking tray.
- Drizzle with 20ml 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 a bowl with the chickpeas, feta and dressing.
- Stir and serve.
What you will need
- Baking tray
- Chopping board
- Chopping knife
- Mixing bowl
- Wooden spoon
We recommened using low-fat feta instead of full fat.
