Baked Feta Chickpeas (HC)
Ingredients
- 15 cherry tomatoes, halved
- 1 red onion, diced
- 1 red pepper, diced
- 400g tin of chickpeas, drained and rinsed
- 1 tsp garlic powder
- 1 heaped tsp Italian herbs
- 1 tsp paprika powder
- ½ tsp cayenne pepper
- Pinch of black pepper, to taste
- 1 tbsp olive oil
- 60g feta cheese, chunks
To serve
- 100g green beans
- 150g broccoli, cut into florets
- Or any other vegetables or salad
- 1 tbsp hummus, yoghurt dip, tzatziki or coleslaw (optional)
Instructions:
Preheat your oven to 200°C (fan 180°C) / 395°F.
In an oven-proof dish, add the cherry tomatoes, red onion, red pepper, chickpeas, garlic, Italian herbs, paprika, cayenne, black pepper, and olive oil. Stir to coat everything evenly. Add more seasoning/herbs if vegetables and chickpeas are not fully coated.
Add the feta chunks around the dish.
Roast for around 40-50 mins, until the chickpeas are crispy, tomatoes softened and feta soft. Stir half way through roasting.
While the feta and chickpeas are roasting, steam or boil the green beans and broccoli for 4–5 minutes until just tender. Drain and set aside.
To finish, plate up the roasted chickpeas with the steamed green beans and broccoli.
Note - Not essential but could serve with some hummus, tzatziki, coleslaw or yoghurt dip on the side.