Red pepper, aubergine and crispy chickpea salad recipe
Serve this roasted red pepper, aubergine and chickpea salad as part of a knockout summer feast. Dot with the labneh before serving.
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Cooking tools:
- Oven
- Griddle
- Fine-mesh sieve
- Cheesecloth
- Mixing bowl
- Kitchen towel
- Baking sheet
- Parchment paper
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Serving platter
- Serving bowl
- Tongs
- Spoon
- Measuring cup
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
- Juice ½ lemon
- 1½ tsp honey
- ¼ tsp dried sumac
- 3-4 tbsp extra-virgin olive oil
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