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batch cooked lunch recipe - spicy roasted chickpeas, feta and middle eastern roasted vegetable salad

Roasting chickpeas in some spices can be a great way to introduce them into your diet if you think they're a bit bland and aren't a fan of the texture. In this recipe, I roasted them in some paprika and chilli flakes, delicious.

This recipe is a great example of a nutritionally balanced lunch (protein, colour veggies, fibre and healthy fats) and is a great way to increase the range of plants you're consuming which is one of the best ways to optimise your diet for better gut health.




1 packet ready cooked quinoa (I used Merchant Gourmet brand)

400g chickpeas, rinsed and drained

200g feta

Vegetables for roasting - I used fennel, courgette, peppers (chopped into large slices)

1 tbsp paprika

1 tsp chilli flakes

2 tbsp olive oil

2 tbsp of za'atar


Add the chopped vegetables to a large roasting tray with the za'atar and 1 tbsp olive oil. Season and mix well. Roast for c. 30mins (or until the vegetables are cooked).

Add the chickpeas to a small roasting tray with the paprika, chilli flakes and 1 tbsp olive oil. Season and mix well. Roast for c.15 mins or until crispy.

When you're ready to eat assemble the salad with 1/3 packet of quinoa per person, sprinkle over a 1/3 of the feta and serve with the roasted vegetables and chickpeas.

(makes c. 3 portions)

Enjoy! Michelle x


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