Chickpea Charred Aubergine Feta Salad Food

CHICKPEA SALAD RECIPE

Steps:

• Combine the dressing ingredients in a small bowl: 3 Tbsp olive oil, 3 Tbsp lemon juice, 1 pressed garlic clove, 1/2 tsp salt and 1/8 tsp pepper and whisk to combine (or shake them together in a small mason jar).
• Combine remaining chickpea salad ingredients in a salad bowl, add dressing to taste (we used all of it) and toss to coat.

ROAST AUBERGINE AND CHICKPEA SALAD

Steps:

• Preheat the oven to 190°C, 375°F, gas mark 5. Make the yoghurt and tahini dressing: mix all the ingredients together in a bowl. Cut the aubergines into thin slices lengthways. Mix the olive oil and harissa and brush over both sides of the slices. Arrange on a baking tray and cook in the preheated oven for about 20 minutes until golden brown and tender. Meanwhile, lightly oil a griddle pan and place over a high heat. Add the radicchio and cook for 2-3 minutes until slightly charred on both sides. Remove from the pan and drizzle with balsamic vinegar. Put the roasted aubergines in a large bowl with the warm radicchio, chickpeas, red onion, rocket or spinach and herbs. Lightly toss everything together and drizzle the yoghurt and tahini dressing over the top. Serve warm, scattered with feta and pomegranate seeds. Or you can try this... - Add some toasted seeds or chopped hazelnuts and pistachios. - Use red or white chicory instead of radicchio. - Try using coriander instead of parsley. - Substitute canned cannellini or butter beans for the chickpeas. - Add roasted sweet peppers, courgettes and red onions. - Serve with griddled halloumi cheese. - Serve with warm pitta triangles.

MOROCCAN AUBERGINE & CHICKPEA SALAD

Steps:

• Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.
• Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

BEAN, CHICKPEA & FETA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
• In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO

Steps:

• Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
• Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
• In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

FETA TABBOULEH WITH AUBERGINES

Steps:

• Cook the bulgur wheat according to pack instructions, then drain well. In a small bowl, mix together the garlic and olive oil, then use half to brush over both sides of the aubergine strips with some seasoning. Sear the strips on a hot griddle or in a frying pan for 3 mins each side until charred and softened.
• Tip the bulgur wheat into a large bowl with the chickpeas, tomatoes, onion, feta and mint, then pour over the remaining garlicky oil and the lemon juice. Mix and season well, then pile onto plates with the charred aubergines.