Red pepper, aubergine and crispy chickpea salad

Red pepper, aubergine and crispy chickpea salad
  • Serves icon Serves 8
  • Time icon Hands-on time 25 min, plus 30 minutes draining

Serve this spiced red pepper, aubergine and chickpea salad as a side dish to rival the mains. It works really well alongside our chorizo margherita and courgette and blue cheese pizzas as part of a knockout summer feast.

Nutrition: per serving

Calories
225kcals
Fat
15.7g (3.9g saturated)
Protein
6.1g
Carbohydrates
12.1g (7g sugars)
Fibre
5.8g
Salt
0.1g
Calories
225kcals
Fat
15.7g (3.9g saturated)
Protein
6.1g
Carbohydrates
12.1g (7g sugars)
Fibre
5.8g
Salt
0.1g

Ingredients

  • 4 red peppers, quartered and deseeded
  • 2 medium aubergines, sliced into 1cm rounds
  • 5 tbsp olive oil
  • 400g can chickpeas, drained and rinsed
  • Finely grated zest 1 lemon
  • ½ tsp smoked paprika
  • 150g rocket
  • Handful chopped fresh herbs, such as coriander, basil, mint, parsley

For the dressing

  • Juice ½ lemon
  • 1½ tsp honey
  • ¼ tsp dried sumac
  • 3-4 tbsp extra-virgin olive oil

Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Put the yogurt in a sieve lined with muslin or a clean J-cloth and set aside to drain for 30 minutes until thickened (see Know-how).
  2. Put the peppers and aubergines in a bowl, add 4 tbsp of the oil, season with salt and pepper and mix well.
  3. Heat a griddle pan and, once hot, cook the peppers on a high heat for 5 minutes on each side until well charred and starting to soften. Transfer to a bowl and cover with a tea towel so the peppers steam lightly. Set aside until cooled.Cook the aubergine slices in the same way for 4-5 minutes on each side until soft and golden. Set aside to cool with the peppers, then chop the aubergine slices into quarters and thinly slice the peppers.
  4. Meanwhile, put the chickpeas on a baking tray lined with baking paper. Add the lemon zest, paprika, the rest of the oil and a little salt and pepper. Stir, then roast for 20-25 minutes.
  5. Whisk the dressing ingredients in a bowl until smooth. Season to taste.
  6. To serve, toss the roasted veg and chickpeas with the rocket, herbs and most of the dressing on a platter or in a bowl. Dot with the labneh, then drizzle with the rest of the dressing.

delicious. tips

  1. Prepare all the salad components up to 4 hours ahead, then toss with the dressing when ready to serve.

  2. Labneh is a thickened or strained yogurt used in Middle Eastern cuisines. It’s easy to make at home using the best quality greek yogurt you can find.
    It will still be pretty soft after only 30 minutes draining – leave it for up to 12 hours for a firmer set.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine