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Chargrilled Aubergine + Chickpea Salad
We use a griddle pan to char the aubergine and serve it with chickpeas and tomatoes alongside a light, herby dressing.
Ingredients
Ingredients
- aubergines, sliced into 0.5cm (0.25”) rings, lengthways
- olive oil
- salt + pepper
- apple cider vinegar
- maple syrup
- small red chilli, finely chopped
- dried oregano
- fresh mint, finely chopped, plus extra leaves to serve
- tin of chickpeas, drained + rinsed
- cherry tomatoes, halved
- red onion, finely sliced
- salad leaves, we use lamb's lettuce
- vegan cheese, roughly crumbled (we use vegan feta)
Method
- 1
Heat a griddle pan until smoking hot, then brush the aubergine slices with 1 tablespoon of oil and season well with salt and pepper. Griddle in batches for 2-3minutes on each side until charred then transfer to a mixing bowl.
- 2
Meanwhile, to prepare the dressing, whisk the remaining oil, vinegar, maple syrup, chilli, oregano and mint together with a pinch of salt and pepper until well combined.
- 3
Next, toss the aubergines with the chickpeas, tomatoes, red onion and lettuce, then pour over the remaining dressing and toss to coat. Scatter over the remaining mint and the feta to serve.
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