1 courgette, thinly sliced lengthways
1 capsicum, sliced 1cm
1/4 tsp dried oregano
1/2 pack / 125g cherry tomatoes, halved
3/4 x 400g can chickpeas, drain & rinsed
Juice of 1/2 lemon
30g feta cheese, crumbled
- Preheat oven to 220°C.
- Prep & cook veg. Toss courgette and capsicum on a lined oven tray with 1/4 tsp oil and oregano. Season well and bake for 15 minutes, until tender. Add tomatoes and return tray to oven for a further 5 minutes, until softened.
- Prep remaining salad ingredients.
- Make salad. Once veggies have cooked, toss in a large bowl with chickpeas, lemon juice, 1/4 tsp salt and 1/4 tsp extra-virgin olive oil. Season with pepper.
- Serve on a platter and top with feta.
Nutritional Info (per serve)
Energy (kJ): 1845
Energy (Cal): 441
Carbohydrate (g): 54.5
Protein (g): 22.3
Fat (g): 12.8
Saturated Fat (g): 5.0
Sugars (g): 14.5