Roasted tomatoes with feta & chickpeas | Recipes | WW United Kingdom

Ingredients

• 800 g, multicoloured tomatoes
• 3 clove(s), finely sliced garlic
• 1 tablespoon(s), extra virgin olive oil
• 1 can(s), large, drained, drained and rinsed chickpeas
• ½ small, finely sliced red onion
• 1 individual, extra large, deseeded, sliced cucumber
• 2 teaspoon(s) olive oil
• ⅓ tablespoon(s) red wine vinegar
• ½ zest(s) of 1 lemon, plus wedges
• 1½ tablespoon(s) lemon juice, fresh
• ½ tablespoon(s) parsley, chopped, plus some leaves to garnish
• ½ tablespoon(s) mint, chopped, plus some leaves to garnish
• 70 g light feta cheese