Summer Veg & Chickpea Salad

Serves 1

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

  1. Preheat oven to 220°C.
  2. 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.
  3. Prep remaining salad ingredients.
  4. 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.
  5. 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

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