Method

1. Preheat the oven to 220°C / 425°F / Gas Mark 7.
2. Put onion, courgettes, pepper and tomatoes on a shallow baking tray.
3. Drizzle with 20ml of olive oil and stir.
4. Roast for 30 minutes, stirring halfway through, until vegetables are cooked and beginning to brown.
5. Mix the lemon juice and remaining olive oil in a bowl for the dressing.
6. When the vegetables are cooked, allow them to cool for 5 minutes.
7. Place the vegetables into a bowl with the chickpeas, feta and dressing.
8. Stir and serve.