Prep time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Preheat the oven to 180/350/gas 4.
Place the courgette, aubergine, onions and red pepper halves in a roasting tray. Drizzle with 2 tablespoons of the rapeseed oil. Sprinkle over the chopped oregano and season with salt and pepper. Place 2 cloves of garlic and a half a teaspoon of cider vinegar in each of the red pepper halves.
Put in the oven and roast for 30 minutes.
Meanwhile, prepare the chickpeas. Pour the chickpeas into a sieve and drain. Place them in a small saucepan and cover with water. Add a teaspoon of vegetable bouillon and bring to the boil. Simmer for 5 minutes. Drain and leave to the side.
When the roasted vegetables are cooked, add them to the chickpeas and stir in the chopped raw tomatoes.
Place the red peppers and cooked garlic in a food processor with the basil leaves, remaining 3 tablespoons of rapeseed oil and tablespoon of vinegar. Blitz, stir through the chickpea salad and serve warm.
Try adding slices of fresh red chilli for a kick at the end or serve with crumbled feta for added creaminess.”