Directions:
- Preheat the oven to fan 200C/ conventional 220C/gas 7.
- Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper.
- Drizzle with 2 tbsp of the olive oil and toss well.
- Roast for 30 minutes, stirring halfway through, until the vegetables are cooked and beginning to turn brown.
- Meanwhile, mix the lemon juice and remaining olive oil to make a dressing.
- Season with salt and pepper and stir in the herbs.
- When the vegetables are cooked, allow them to cool for 5 minutes, then tip into a bowl with the chickpeas, feta and dressing.
- Toss lightly before serving.
- Leftovers are delicious cold and served with pita bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.48 Kcal (1116 kJ) | ||
| Calories from fat | 204.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.77g | 35% | |
|---|---|---|---|
| Cholesterol | 22.25mg | 7% | |
| Sodium | 287.77mg | 12% | |
| Potassium | 344.22mg | 7% | |
| Total Carbs | 11.37g | 4% | |
| Sugars | 6.63g | 27% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 5.2g | 10% | |
| Vitamin C | 21.5mg | 36% | |
| Iron | 0.3mg | 2% | |
| Calcium | 149.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 121.07 Kcal (507 kJ) | ||
| Calories from fat | 93.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 35% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 7% | |
| Sodium | 130.75mg | 12% | |
| Potassium | 156.39mg | 7% | |
| Total Carbs | 5.16g | 4% | |
| Sugars | 3.01g | 27% | |
| Dietary Fiber | 1.12g | 10% | |
| Protein | 2.36g | 10% | |
| Vitamin C | 9.8mg | 36% | |
| Iron | 0.1mg | 2% | |
| Calcium | 68.1mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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