Aubergine and chickpea salad with tahini dressing

Aubergine and chickpea salad with tahini dressing

Ingredients

serves 2
  • •1 aubergine, chopped
  • •1 tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •80g rocket or mixed salad leaves
  • •Small handful parsley or mint leaves, chopped
  • •Tahini dressing (see recipe)

  • Any 1–2 veggies:

  • •200g tomatoes, chopped
  • •¼ cucumber, sliced

Directions

Cooking mode
  1. 1. Preheat the oven to 180°C. Prepare a baking tray. Add the aubergine, brush with the olive oil and roast for 15 minutes. Add the chickpeas and roast for another 10 minutes.
  2. 2. In a large bowl, add the rocket, herbs, veggies, roasted aubergine and chickpeas.
  3. 3. Make the dressing, pour over the salad and toss to combine.
Baker Beanie Author

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