This salad celebrates the chickpea which is an excellent source of fibre, protein and iron, and perfect for keeping us going on busy days. However, go easy on pulses – they are still starchy carbohydrates despite their protein content. So bear this in mind if weight loss is your goal.
Ingredients (Serves 4 as a side dish, 2 as a main)
- 1/2 small red onion, finely sliced
- 1 large aubergine, cut in half lengthways and sliced into thin half moons
- good glug of extra virgin olive oil
- juice and zest of 1 lemon
- 2 x 400g tins of chickpeas, drained and rinsed
- 2 large fresh tomatoes, cubed
- 1 bunch of fresh parsley, chopped
- 2 teaspoons garlic-infused oil
- 1 teaspoon cayenne pepper
- sea salt and freshly ground black pepper
- flaked almonds, to serve
- Cover the onion with water and set aside for half an hour – this reduces the harshness of its taste when eaten raw. Next prepare the aubergine. Spread the half-moon slices out on a baking tray and brush them with olive oil. Place under a high grill for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice – you can make it quite wet, as the aubergine will absorb all the liquid.
- Place back under the grill until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl. On the same baking tray, spread out the chickpeas and grill until they’re golden. Add them to the bowl of aubergine.
- Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well.
- Serve warm, with a sprinkling of flaked almonds.
Taken from my new book. Cook. Nourish. Glow. Containing 120 delicious and easy to prepare recipes, I aim to equip you with the skills and knowledge to improve your health while empowering you to cook with confidence. Order your copy here.
This recipe features in the ‘On The Go’ chapter in Cook. Nourish. Glow. – learn more here.
Photo credit: Susan Bell