Red pepper, aubergine and crispy chickpea salad recipe | delicious. magazine
Serve this roasted red pepper, aubergine and chickpea salad as part of a knockout summer feast. Dot with the labneh before serving.
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
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