Chickpea, Feta and Roasted Shallot Salad

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Recipe by Cook Vegetarian
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 12 small shallots, peeled and halved
  • 25g butter
  • salt and pepper
  • 2 whole, unpeeled garlic
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp honey
  • small bunch flat-leaf parsley, roughly chopped
  • can chickpeas, drained
  • 1 head of lettuce, roughly chopped
  • 200g vegetarian feta

How To Cook

  1. Place the shallots in a roasting tin, cut side up. Dot with the butter, season and add the garlic cloves.
  2. Roast at 200C/400F/Gas 6 for 15 minutes until the shallots are soft and golden. Remove to a plate while you make the dressing in the tin.
  3. Squeeze the roasted garlic out of its skin and mash with a fork. Add the olive oil, sherry vinegar and honey, and whisk, scraping the bottom of the tin to get off all the caramelised shallot juices.
  4. Add the parsley and chickpeas and toss together. Prepare a bed of lettuce, top with the roasted shallots and pour over the chickpeas and dressing. Crumble over the feta and serve.
    5. http://www.ukshallot.com
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Chickpea, Feta and Roasted Shallot Salad
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 12 small shallots, peeled and halved
  • 25g butter
  • salt and pepper
  • 2 whole, unpeeled garlic
  • 3 tbsp extra virgin olive oil
  • 2 tbsp sherry vinegar
  • 1 tsp honey
  • small bunch flat-leaf parsley, roughly chopped
  • can chickpeas, drained
  • 1 head of lettuce, roughly chopped
  • 200g vegetarian feta
    How to Cook
  1. Place the shallots in a roasting tin, cut side up. Dot with the butter, season and add the garlic cloves.
  2. Roast at 200C/400F/Gas 6 for 15 minutes until the shallots are soft and golden. Remove to a plate while you make the dressing in the tin.
  3. Squeeze the roasted garlic out of its skin and mash with a fork. Add the olive oil, sherry vinegar and honey, and whisk, scraping the bottom of the tin to get off all the caramelised shallot juices.
  4. Add the parsley and chickpeas and toss together. Prepare a bed of lettuce, top with the roasted shallots and pour over the chickpeas and dressing. Crumble over the feta and serve.
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