Mediterranean Chickpea & Roasted Vegetable Salad with Feta & Pomegranate
Roasted chickpea and vegetable salad tossed with olive oil, cumin, lemon dressing, feta, pomegranate seeds, and mint.
- 400 g tinned chickpeas
- 1 whole red pepper
- 1 whole courgette
- ½ whole red onion
- 100 g feta cheese
- 80 g pomegranate seeds
- 60 ml extra virgin olive oil
- 1 whole lemon
- 20 g fresh mint
- 1 tsp ground cumin
- ½ tsp sea salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Cut red pepper into chunks, slice courgette into half-moons, and dice red onion.
- Step 2
Drain and rinse tinned chickpeas. Toss chickpeas, pepper, courgette, and red onion with 30ml olive oil, cumin, salt, and pepper on a baking tray.
- Step 3
Roast for 25 minutes, stirring halfway, until vegetables are tender and chickpeas are lightly crispy.
- Step 4
While vegetables roast, whisk together remaining 30ml olive oil with juice of 1 lemon, salt, and pepper to make dressing.
- Step 5
Remove roasted vegetables from oven and transfer to a serving bowl. Pour dressing over warm vegetables and toss gently.
- Step 6
Crumble feta cheese over salad, scatter pomegranate seeds, and tear fresh mint leaves over top.
- Step 7
Serve immediately or at room temperature.
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