Ratatouille Chickpea Salad recipe

Ingredients:

• 2 x 400g tins cooked chickpeas, drained
• 2 red onions
• 1 red pepper
• 2 small courgettes
• 350g cherry tomatoes
• 100g feta cheese
• 5 tbsp. extra-virgin olive oil
• Juice of one lemon
• 3 tbsp. freshly chopped mixed herbs - mint, chives, parsley, etc
• Salt and pepper

Method of Preparation:

1. Peel the onions and cut into wedges. Thickly slice the courgettes. Slice the pepper in half, remove the seeds and pith and dice the flesh. Cube the feta cheese.

2. Preheat the oven to 200C. Put the onions, red pepper, courgettes and tomatoes in a baking tin. Toss with 2 tbsp. oil and salt and pepper. Bake for 30 minutes, stirring halfway through.

3. Whisk the remaining oil with the lemon juice, salt and pepper and herbs. Once the veggies are cooked, leave to cool for 5 minutes, then toss with the chickpeas and lemon dressing.

If you like, use yellow pepper, green pepper or regular white onions. Whatever you have to hand will work. Recipe serves 4.

Author: Laura Young.

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