Mediterranean Chickpea Salad

Ingredients

• 1 can (400g) chickpeas, drained and rinsed
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives
• 100g feta cheese, crumbled
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• salt and pepper to taste

Method

1. Preheat oven to 200°C (400°F) and toss chickpeas with 1 tbsp olive oil, oregano, salt and pepper.
2. Roast chickpeas for 20 minutes until crispy, stirring halfway through.
3. Combine tomatoes, cucumber, red onion, and olives in a large bowl.
4. In a small bowl, whisk together remaining olive oil and lemon juice; season to taste.
5. Add roasted chickpeas and feta to the vegetables, then pour dressing over and toss gently.
6. Serve immediately at room temperature.