As an alternative to chickpeas, you could use Red Kidney Beans, Butter Beans or Flageolet Beans.
1 Red Onion, peeled and cut into wedges
2 Courgettes, sliced thickly
1 Red Pepper, seeds removed and cut into chunks
2 fat Garlic cloves sliced
350g Cherry Tomatoes
5 tbsp Olive Oil
Juice ½ Lemon
Good sprinkling of Dried Mixed Herbs
2 x 400g cans Chickpeas, drained
100g/4oz Feta Cheese, cut into cubes
Place the onions, courgettes, pepper, garlic and tomatoes in a roasting tin. Drizzle over 2 tablespoons of the olive oil and toss well. Roast in the oven at Gas 7/220C for 30 minutes or until the vegetables are cooked and beginning to brown. Make the dressing by mixing the olive oil, lemon juice and herbs together. Allow the vegetables to cool for a few minutes, then tip into a serving bowl with the chickpeas and feta, toss with the dressing before serving. Perfect to serve with some crusty bread or pitta bread.
This was really lovely, the vegetables were just delicious and I loved how they gently warmed the chickpeas. The feta was just crumbly and vaguely warm, perfect. Yum!