Chickpea & Feta Cooked Salad

Looking for something cheap, easy and crazy tasty that you can feed the whole family? This recipe delivers. Plus it's easy to keep aside some of the steamed vege for your baby or toddler too!

If you're using an oven that takes longer to heat and cook, then start that part first. If you're using an airfryer that will take less time then start with the steaming part. You want both parts to finish cooking at roughly the same time.

I like to steam extra vege that I can put in the fridge to use the next night in a simple quiche, it makes the quiche a bazillion times easier, uses less cooking power and less dishes. Yes please to lazy (but organised) cooking.

Prep time: 10 minutes

Cooking time: 15-20 minutes

Serves: 2 adults and 2 kids, or 2 adults a baby and a lunch box leftover. If you want to scale up the bulk to make it go further just add in extra potatoes and carrots and garlic oil.

INGREDIENTS:

Oven part:

1 tin chickpeas, drained

200g feta (I prefer the Greek style)

2 tomatoes

1 tablespoon Olive oil & 1/2 teaspoon crushed garlic mixed together (or garlic infused olive oil)

Steaming Part:

3 potatoes

2 carrots

1/2 head broccoli

Cracked pepper

METHOD:

Oven part:

1. Dice the tomatoes and feta into large chunks.

2. Put the drained chickpeas, diced tomatoes and feta onto a baking dish so that everything is flat and has a bit of space.

3. Drizzle the olive oil and garlic mixture over the top and coat everything fairly evenly.

4. Airfry at 180 degrees for 10-15 minutes or bake at 200 for 20 minutes depending on how hot your oven/airfryer is; you want to cook it until the feta has a nice golden crust and the tomatoes are soft and juicy.

Steaming part:

1. Chop all the vege into whatever size or shape chunks you like. I like to do the carrots into coin sized discs, the potatos into 2-3cm cubes and the broccoli into thin florets so it all cooks roughly the same pace.

2. Place the vege into a steamer with th carrots at the bottom, potato in middle and broccoli at the top.

3. Steam until soft then drain.

Assembly:

Mix it all together gently in a big bowl or in the steaming pot (less dishes to clean the better) so the roasted juices coat the steamed vege but don't mush everything up or break up the feta too much.

Serve with a topping of cracked pepper to taste.