Veggies, chickpeas & feta warm salad

• 1 fennel bulb, cored and finely sliced
• 1 zucchini, cubed
• 1 can of chickpeas, drained and rinsed
• 1 garlic clove, minced
• 1½ shallots, finely sliced
• 1 tsp thyme
• 1 tsp oregano
• 1 tbsp lemon juice
• 2 tbsp olive oil
• salt & pepper
• Half a block of feta, for topping

Instructions

1. Heat up 1 tbsp of olive oil in a pan. Once hot, add the cubbed zucchini, a pinch of salt, and saute until lightly browned. Add in thyme and oregano, chickpeas and garlic, continue frying until chickpeas are also lightly browned. Add in fennel and shallots, toss for 2-3 minutes. Season with pepper. Remove from heat.
2. Mix remaining tbsp of olive oil with lemon juice in a bowl, and toss the warm veggies in the dressing. Top with roughly chopped or crumbled feta.
3. Serve with bread.