Middle Eastern chickpea and aubergine salad recipe
This quick vegetarian Middle Eastern salad with roasted chickpeas and aubergine is served warm with slices of halloumi is a substantial meal.
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Cooking tools:
- Roasting pan
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Kettle
- Colander
- Serving bowl
- Skillet
- Whisk
- Measuring spoon
- Grater
- Spatula
- Spoon
Ingredients
- 2 aubergines, cut into 2cm thick rounds, then into half moons
- 1 garlic bulb, cloves separated
- 1-2 tbsp harissa paste
- 2 tbsp olive oil
- 400g tin chickpeas, drained and rinsed
- 1 red onion, finely sliced
- 1 red chilli, deseeded and finely sliced(optional)
- 250g pack halloumi, sliced
- Grated zest and juice of ½ lemon
- 1 tbsp extra-virgin olive oil
- 1 tbsp rapeseed oil
- 70g bag wild rocket
- Handful of fresh coriander, leaves picked
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