Mediterranean Chickpea Salad with Oven-Roasted Grapes & Feta

Preheat the oven to 200 °C top/bottom heat. Wash the red grapes, pat dry, cut in half, and place on a baking sheet lined with baking paper. Finely chop the fresh rosemary needles. Toss the grapes with 1 tbsp of extra virgin olive oil, the chopped rosemary needles, and a pinch of salt and pepper. Roast in the preheated oven for about 15 minutes until lightly caramelized and bursting.

Drain the chickpeas in a sieve, rinse thoroughly with cold water, and drain well. Peel the red onion and cut into thin half-rings. Wash the rocket thoroughly and spin dry. Briefly toast the walnut kernels in a non-stick pan without fat until fragrant, then coarsely chop.

For the dressing, whisk the remaining extra virgin olive oil (3 tbsp) with balsamic vinegar, liquid honey, fine salt, and ground black pepper in a small bowl until a smooth vinaigrette forms.