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Roasted Eggplant & Crispy Chickpea Salad
RECIPE BY HARRIET FROM @HARRIET_WELL
This salad has been an absolute hit this summer! Packed with flavour, textures and goodness it makes a great addition to any summertime gathering. I recommend keeping a jar of this dressing in the fridge as it is so versatile and tasty!
INGREDIENTS:
Roasted Eggplant
- 2 eggplants
- 1 red onion
- Drizzle of olive oil
- 1 tsp ground paprika
- 1 tsp ground cumin
- salt to taste
Crispy Chickpeas
- 1 can chickpeas (drained and rinsed)
- 1 tsp ground cumin
- 1 tsp olive oil
Green Herb Yogurt Dressing:
- 3/4 cup coconut yogurt
- 1/2 lemon (juiced)
- 1 cup fresh herbs (mint & parsley)
- 1 Tbsp water
- 1 Tbsp maple syrup
- Pinch of salt
To serve:
- 1/3 cup sliced almonds (toasted)
- 1 packet baby rocket
- 2 Tbsp dried cranberries
INSTRUCTIONS:
- Preheat oven to 180 degrees.
- Cut eggplant into cubes. Slice red onion thinly. Place both on a baking tray, add paprika, cumin, salt and drizzle with olive oil. Toss to combine. Placing into the oven to roast, until eggplant is soft and onion crispy.
- Rinse and drain chickpeas. Add to a bowl with cumin and drizzle with olive oil. Toss to combine and transfer to a lined baking tray. Place into the oven to cook until crispy.
- For dressing — add all ingredients to a blender and blend until green and smooth.
- To serve — place rocket onto a large platter, top with eggplant, onions, chickpeas, followed by herbed dressing and topped with toasted sliced almonds and cranberries.
Harriet is a 24-year old Nutritionist and whole-foods enthusiast from New Zealand. She began @harriet_well to help share her enthusiasm for nutrition, tasty recipes, and enthusiasm for an active and adventure-filled lifestyle!
Explore more @harriet_well / harrietwell.com