Warm Chickpea and Roasted Vegetable Salad

Chickpeas tossed warm with roasted courgette, peppers, and red onion, dressed with lemon and olive oil. Served warm, the vegetables soften the dressing and the salad works as a light main dish or a side.

Ingredients

• 1 tin (400 g) chickpeas, drained and rinsed
• 2 courgettes, cut into chunks
• 2 peppers, cut into chunks
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon ground cumin
• Salt and black pepper, to taste
• A handful of chopped parsley

Method

1. Heat the oven to 210 degrees C (190 degrees C fan). Toss the courgettes, peppers, and onion with 2 tablespoons of olive oil, salt, and pepper, and spread on a tray.
2. Roast for 20 to 25 minutes until tender and lightly browned at the edges.
3. Warm the chickpeas in a pan with the remaining olive oil and the cumin for 2 minutes.
4. Tip the chickpeas and roasted vegetables into a bowl, add the lemon juice and parsley, and toss gently.
5. Check the seasoning and serve warm.

Tip

Dressing while warm lets the chickpeas and vegetables absorb the lemon and cumin instead of sitting in a pool of dressing.