Roasted Chickpea Bowl with Feta, Rocket and Olive Tapenade

Roasted Chickpea Bowl with Feta, Rocket and Olive Tapenade
  • 4 servings
  • 20 minutes to prepare
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Ingredients

  • For the roasted chickpeas:
  • 1 can chickpeas, drained
  • 2tbsp olive oil
  • Salt and pepper
  • 1tsp chilli powder
  • 1tbsp hot honey
  • 50g almonds
  • For the olive tapenade:
  • 2tbsp olive oil
  • 1 lemon, zest and juice
  • 1tbsp hot honey
  • 155g large green pitted olives
  • 170g medium green pitted olives
  • 1 1/2tbsp capers
  • 2-3 garlic cloves
  • 1tsp chilli flakes
  • 3tbsp fresh basil, chopped
  • Fresh ground black pepper
  • For the salad:
  • 2 bags rocket, washed
  • 100g feta, crumbled
  • 1 small red onion, finely sliced

Instructions

Method:

  1. Preheat the oven to 180°C/160Fan/356°F/Gas Mark 4.
  2. Line a baking tray with parchment paper. In a large bowl, mix the chickpeas with olive oil, salt, pepper, chilli powder and hot honey. Roast the chickpeas in the oven for 20-25 minutes.
  3. Add the almonds to the chickpeas for the last 5 minutes to roast.
  4. Prepare the tapenade by putting all the ingredients together into a food processor and blitz.
  5. Place the rocket into a salad bowl, add the roasted chickpeas and almonds, then drizzle the tapenade and top with feta cheese and onions .

Chef’s Tip:

You can loosen up your tapenade by adding a little extra olive oil.

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