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Warm Chickpea Salad

You know how sometimes you pick up two cans of something sitting side-by-side on the shelf at the market, and you arrive home to discover that the two cans don’t actually match? Luckily for us, since our two cans turned out to be one of chickpeas and the other of butter beans, GoodFood suggests right in the copy at the top of this recipe that any canned beans can be used to good effect here . . . feel free to improvise, as we did!

Warm Chickpea Salad

1 red onion, cut into wedges
2 courgettes (zucchini), thickly sliced
1 red bell pepper, seeded and cut into large chunks
13 oz. ripe tomatoes, halved or quartered
5 tbs. olive oil, divided
juice of half a lemon
3 tbs. chopped fresh mixed herbs (such as chives, parsley, and mint)
2 x 14 oz. cans chickpeas, rinsed and drained
4 oz. feta, cut into cubes

Heat the oven to 425°F. Put the onion, courgettes, pepper, and tomatoes in a shallow roasting tin and season with freshly ground black pepper. Drizzle with 2 tbs. of the olive oil and toss well. Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.

Meanwhile, mix the lemon juice and remaining olive oil to make a dressing. Season with salt and pepper, and stir in the herbs.

When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta, and dressing. Toss lightly before serving.

One Comment Post a comment
  1. Tony #

    Yum! We made this the other day–easy and delicious!

    September 25, 2013

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