Mediterranean Pesto Vegetable & Chickpea Salad
30 min
Veggie
145002
For 2 Portions
240 g
chickpeas
40 g
arugula
30 g
feta
30 g
green pesto
2
red onion
1
eggplant
1
yellow bell pepper
1
zucchini
1
red bell pepper
2 tsp
mint, dried
2 tsp
oregano, dried
2 tbsp
olive oil
pepper
salt
1. All set?
2. Preheat oven to 450°F (conventional, recommended) or 410°F (fan).
3. Wash bell pepper, deseed, and dice into chunks.