Red pepper, aubergine and crispy chickpea salad

Name: Red pepper, aubergine and crispy chickpea salad
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: Serves 8
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

Published: 20 Sep 19
Updated: 18 Mar 24

Test kitchen approved

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.

Serves 8
Hands-on time 25 min, plus 30 minutes draining

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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

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).
Put the peppers and aubergines in a bowl, add 4 tbsp of the oil, season with salt and pepper and mix well.
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.
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.
Whisk the dressing ingredients in a bowl until smooth. Season to taste.
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.

Recipe from August 2019 Issue

Nutrition

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

delicious. tips

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

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