Chickpea & Eggplant Salad
We love the festive colours of this salad. This also keeps really well and is a great for a weekday lunch — add the rocket/baby spinach and parsley and dress before serving. You can use 150g crumbled feta in place of the yoghurt dressing, and also use sliced storebought roasted red peppers too.
Salads & Sides
2 large eggplant, halved lengthways then cut crossways into thick slices
2 tsp ground cumin
3/4 tsp salt
freshly ground black pepper, to taste
6 tbsp extra-virgin olive oil
2 large red pepper, thinly sliced
2 x 400g cans chickpeas, rinsed and drained
2 cloves garlic, crushed
1 lemon, finely grated zest of
1/4 cup lemon juice
4 handfuls rocket, or baby spinach leaves
1/4 cup chopped parsley
1/4 cup pomegranate seeds, to serve (optional)
YOGHURT DRESSING (OPTIONAL)
1 clove garlic, crushed to a paste with 1/4 tsp salt
1/2 cup Greek yoghurt
1 tbsp tahini
2 tsp lemon juice
Preheat oven to 220°C/425°F fanbake and line 2 oven trays with baking paper for easy cleanup.
Place eggplant on a tray, sprinkle with cumin, salt and pepper, drizzle with 2 tbsp oil and toss to coat. Spread out in a single layer.
Arrange pepper slices on the other tray and sprinkle with 2 tbsp oil, salt and pepper. Roast until peppers are tender and starting to char and eggplant is golden and tender (about 20 minutes for peppers and 30 minutes fo r eggplant).
Set aside to cool, covering eggplant with a clean teatowel so it steams and softens further as it cools.
While veges are cooking, cook chickpeas/garbanzos, 2 tbsp oil, garlic and zest over a medium heat for 5 minutes.
Remove from heat, season and add lemon juice.
Arrange salad leaves on a platter. Toss through veges, chickpeas/ garbanzos with juices and parsley.
Top with Yoghurt Dressing and pomegranate seeds, if desired.
Crush garlic to a paste with the salt. Stir into yoghurt, and mix in tahini and lemon juice.
If desired, add a little water to thin.