Chickpea & Aubergine Salad

VEGAN, GLUTEN-FREE, DAIRY-FREE

Chickpeas are a starchy carbohydrate, but they also contain protein. They are a brilliant substitute for meat, as demonstrated here in this filling meal. The dish also includes pumpkin and sweet potato so eat as it is, there’s no need to add rice or other extras. Sweet potatoes and pumpkins get their characteristic orange colour from beta-carotene which we convert into vitamin A in our bodies, which helps to support our eye sight and the growth and development of our cells. This is such a comforting dish for wintery days.

serves 2


INGREDIENTS

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 tsp garlic-infused oil
1 tsp cayenne pepper
sea salt and freshly ground black pepper
flaked almonds, to serve


STEP-BY-STEP

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.


This recipe is from Cook, Nourish. Glow – Michael Joseph, 2016

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