Aubergine and chickpea salad

Aubergine and chickpea salad

Ingredients

serves 2
  • •1 aubergine, chopped
  • •1 tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •½ tsp smoked paprika
  • •1 tsp dried oregano
  • •80g rocket
  • •Small handful basil leaves, chopped

  • Any 1–2 veggies:

  • •6 sun-dried tomatoes, chopped
  • •60g artichoke hearts, chopped
  • •10 olives

  • Dressing

  • •1 tbsp extra virgin olive oil
  • •Juice of ½ lemon
  • •½ tsp lemon zest
  • •¼ tsp garlic powder
  • •Pinch sea salt, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Prepare a large baking tray. Place the aubergine on a tray, brush with olive oil and roast for 15 minutes. Add the chickpeas, smoked paprika and dried oregano to the tray, and mix until coated. Roast for another 10–15 minutes, until the aubergine is softened and starting to brown.
  2. 2. In a large bowl, add the rocket, basil, veggies, roasted aubergine and chickpeas.
  3. 3. To make the dressing, whisk all ingredients together in a small jug. Pour over the salad and toss to combine.
Baker Beanie Author

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