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Chickpea salad with grilled vegetables

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A vibrant and healthy chickpea salad featuring grilled eggplant, tomatoes, and fresh herbs, perfect for a light lunch or dinner.

Ingredients

Herbs and dressing

  • 20 g coriander / cilantro (*)
  • 10 g flat leaf parsley (*)
  • 1 clove garlic
  • 0.125 tsp ground cardamom
  • 0.25 tsp ground cumin
  • 0.25 tsp ground coriander
  • 0.125 tsp chilli flakes (optional)
  • 60 ml extra virgin olive oil (*)
  • 20 ml lemon juice (plus zest of 1 small lemon)
  • to taste salt and pepper

Vegetables

  • 1 large eggplant / aubergine
  • olive oil olive oil
  • 300 g cooked chickpeas (*)
  • 25 pieces cherry tomatoes (halved)
  • 1 spring onion spring onion / scallion (finely sliced)
  • 50 g stale flatbread or pita (optional)

Instructions 

  • Process herbs and dressing ingredients in a food processor until finely minced; season with salt and pepper.
  • Grill sliced eggplant until charred and tender, then set aside.
  • Grill tomato halves until charred and softened, then set aside.
  • Toast flatbread or pita until crispy, then cut into pieces and coat with olive oil.
  • Toss chickpeas with dressing, then assemble on a platter with grilled vegetables and sliced spring onion. Drizzle with remaining dressing and garnish with herbs and croutons.

Notes

Use fresh herbs for the best flavor and adjust seasoning to taste.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: Mediterranean
Keyword: Chickpeas, Vegetables