Chickpea and roasted vegetable salad

Ingredients

serves 8

• 2 400g can chickpeas, drained and rinsed
• 1 aubergine, cut into cubes
• 1 large red onion, sliced
• 1 red pepper, chopped
• 250g cherry tomatoes
• 100g spinach
• 150g feta cheese (optional)
• 10 sun-dried tomatoes, chopped
• 5 tbsp olive oil
• Finely grated zest and juice of 1 lemon
• 1 garlic clove, crushed
• 1 tsp smoked paprika
• 2 tsp honey
• ½ tsp chilli powder (optional)
• Sea salt and black pepper, to taste

Directions

1. Preheat the oven to 170°C. Place the aubergine, pepper and onion on a roasting tray. Drizzle with olive oil and roast for 25 mins. Remove from the oven and add the cherry tomatoes, then return to cook for another 10-15 mins.

2. Meanwhile, to make the dressing, mix the sundried tomatoes, olive oil, lemon, garlic, smoked paprika, honey and chilli together in a bowl, and set aside.

3. Transfer the roasted vegetables into a large serving dish. Add the chickpeas and stir in the sun-dried tomato dressing. Season to taste. Just before serving, stir the spinach through and crumble the feta over.