Mediterranean chickpea salad

⇐ Cooking

⇐ Recipes from special guests

Ingredients

Chickpeas

Red bell pepper, chopped

Cherry tomatoes, halved

Cucumber, peeled, chopped and halved

Feta or goat's cheese

Lemon

Parsley

Mint

Ground cumin

Garlic

Salt and pepper

Other additions: sweetcorn (steamed/boiled/drained from the can), carrot (roasted), broccoli (steamed and lightly roasted), courgette (roasted), basil, red onion (sliced)

Method

1. Spread the chickpeas and chopped pepper onto a baking tray. Drizzle with olive oil and salt. Roast in the oven for approximately 20 minutes at 200 degrees. Leave aside to cool before mixing with the rest of the ingredients.
2. To make the dressing, you need approx 2 tablespoons of oil, zest and juice from one lemon, one minced garlic clove, half a teaspoon of cumin, salt and pepper. Mix the chickpeas, pepper, cucumber, tomatoes and chopped herbs (parsley, mint, dill if you like) together with the dressing. Crumble goat's or feta cheese on top, drizzle with a little bit of the dressing leftover and grate some more lemon zest on top too.