Baked Feta Chickpeas (HC)

Ingredients

• 15 cherry tomatoes, halved
• 1 red onion, diced
• 1 red pepper, diced
• 400g tin chickpeas, drained and rinsed
• 1 tsp garlic powder
• 1 heaped tsp Italian herbs
• 1 tsp paprika
• ½ tsp cayenne pepper
• Pinch of black pepper
• 1 tbsp olive oil
• 60g feta cheese, cut into chunks

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Serving suggestion (per portion)

• 3–4 falafels or 1 salmon fillet (approx. 110g)
• 1 tbsp hummus, tzatziki or coleslaw
• Large handful of rocket

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Instructions:

1. Preheat the oven to 200°C (180°C fan).

2. In a large ovenproof dish, add the cherry tomatoes, red onion, red pepper and chickpeas.

3. Sprinkle over the garlic powder, Italian herbs, paprika, cayenne pepper and black pepper.

4. Drizzle with olive oil and mix well so everything is evenly coated.

5. Scatter the feta chunks throughout the dish.

6. Place the dish in the oven and roast for 25-30 minutes, stirring halfway through cooking.

7. The dish is ready when the chickpeas are slightly crisp, the tomatoes have softened, and the feta is warm and lightly golden.

8. While the chickpeas are roasting, prepare your additional chosen protein option such as falafels or salmon.

9. Divide the roasted chickpeas between two plates and serve with your chosen protein, a spoonful of hummus, tzatziki or coleslaw, and a handful of rocket.

Note: This recipe serves 2. Store any leftovers of the baked chickpea mixture in an airtight container in the fridge for up to 3–4 days, or freeze in single portions for up to 3 months.

Tip:  Freeze only the baked chickpea mixture. Add your chosen protein, sides, and vegetables fresh when serving.

Dinner

Serves: 2