Chickpea, charred aubergine & feta salad
Delight in a harmonious fusion of flavors with this chickpea, charred aubergine, and tangy feta salad. A vibrant medley that tantalizes the taste buds.
Ingredients:
- 1 large or 2 medium aubergines
- 4 tbsp olive oil
- 1 tsp chilli flakes
- 1 lemon, juiced
- 2 x 400g cans chickpeas, drained
- small handful of mint, finely chopped, plus some whole leaves to serve
- 2 tbsp toasted pine nuts
- 200g feta, crumbled
Instructions:
- Cut the aubergine into thin, 1cm-thick slices lengthwise, then slice each slice into three strips. Mix with 2 tablespoons of oil and a sprinkle of salt. Heat a griddle pan over high heat until almost smoking, then grill the strips for 2-3 minutes on each side until they are soft. Place them in a large bowl (you can also grill them on a barbecue if you prefer).
- Combine the chilli flakes, lemon juice, and remaining oil with some salt and pepper. Pour the chickpeas into the bowl with the aubergine, add the dressing and mint, and mix everything together. Transfer to a serving platter, sprinkle pine nuts and feta on top, and garnish with some mint leaves before serving.
Summary:
- Calories: 2403 kcal
- Fat: 132 g
- Protein: 94 g
- Carbs: 232 g
- Potassium: 2679 mg
- Magnesium: 380 mg