CHICKPEA AND ROASTED VEGETABLE SALAD
Brighten up your day with this warm chickpea and vegetable salad. It’s ideal for lunch or a quick weekday supper. Packed with flavour (peppers, courgettes and vine tomatoes topped with crumbly feta and nutritious asparagus), this filling salad is sure to become a firm favourite!
Per serving : 376kCal / Carbs 33g / Protein 16g / Fat 20g
Ingredients
1/2 Red Onion (cut into chunks)
1/2 Red Bell Pepper (cut into chunks)
1/2 Courgette (halved lengthways and cut into chunks)
150g Vine Tomatoes (halved)
pinch of Salt
pinch of Pepper
1 1/2 tbsp Olive Oil
1/4 Lemon (juiced)
3/4 tbsp Flat Leaf Parsley (chopped)
3/4 tbsp Mint (chopped)
240g Chickpeas (drained weight)
40g Feta Cheese (cut into chunks)
100g Asparagus (cut the ends off and halve)
How to make it
- Preheat the oven to 200°C (400°F).
- In an oven proof dish, add the red onion, red pepper, courgette, tomatoes, salt, pepper and 1⁄2 tbsp Olive oil. Mix it all together and place in the oven for 15 minutes.
- While the vegetables are cooking, make the dressing by adding the remaining olive oil, lemon juice, parsley, mint, salt and pepper to a small mixing dish and stir it all together. Put to one side.
- In a large mixing bowl, add the drained chickpeas and feta.
- Remove the vegetables from the oven, add the asparagus and give it a mix before returning back to the oven for another 15 minutes.
- For the last time, remove the vegetables from the oven and leave to stand for 5 minutes.
- After 5 minutes of standing, add the vegetables to the large mixing bowl of chickpeas and feta, pour over the dressing, mix it all together and serve.