Recipe Swap: Warm Chickpea Salad

Happy Friday the 13th!!

 

It's time again for the recipe swap, hosted by my good friend Sarah over at A Taste of Home Cooking! The theme for this round was Vegetarian, and I received a recipe from Nicole at Cookies on Friday. I don't eat a lot of vegetarian dishes on a regular basis, but I have been trying to incorporate more of them into my regular diet. And, what a perfect theme for summer!!

This warm chickpea salad is a great weeknight meal or weekend lunch, and has a great balance of protein, veggies, and cheese! I love the colors of the dish, it's just so pretty to look at! Almost too pretty to eat! Almost. Check Sarah's blog next week to find the round-up of recipes, and check out Nicole's blog for some tasty treats as well!

 

 

Warm Chickpea Salad

Contributed by Cookies on Friday, via BBC Good Food

Ingredients

• 1 red onion, cut into wedges
• 2 zucchini, thickly sliced
• 1 red bell pepper, seeded and cut into large chunks
• 12 ounces cherry tomatoes, halved
• 5 tablespoons olive oil
• Salt and pepper
• Juice of half a lemon
• 3 tablespoons chopped parsley
• 2 15 ounce cans chickpeas, drained
• 3 ounces feta cheese, cut into cubes

 

Preparation 

1. Preheat the oven to 425 degrees and line a baking sheet with foil.
2. Put the onion, zucchini, red pepper and tomatoes onto the prepared baking sheet and season with salt and pepper. Drizzle with 2 tablespoons of the olive oil and toss well.
3. Cook the veggies for 30 minutes, stirring halfway through, until the vegetables are cooked and turning golden brown around the edges.
4. Meanwhile, combine the lemon juice and remaining 3 tablespoons olive oil in a small bowl. Add in the parsley and season with salt and pepper.
5. Allow the veggies to cool for 5 minutes and then combine them with the chickpeas, feta, and dressing in a large bowl. Toss lightly and serve.