Chargrilled eggplant and chickpea salad with tahini dressing
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Time to make:
$1.90 per serve
(at time of publication)
Full ingredients list:
1 large eggplant, thickly sliced
2 medium red capsicums, quartered
400g can no-added-salt chickpeas, rinsed, drained
1 red onion, sliced
2 cups baby rocket
2 cups baby spinach
11/2 cups watercress
2 tablespoons tahini
2 tablespoons olive oil
2–3 cloves garlic, crushed
juice of 1 lemon
3/4 cup mint leaves, roughly chopped
2 wholemeal pitas, toasted, torn into pieces, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Set a large non-stick grill pan over medium–high heat. Spray eggplant and capsicums with olive oil. Grill vegies in batches for 2–3 minutes, or until lightly charred. Halve eggplant slices.
Step 2 Place chargrilled eggplant and capsicums in a large salad bowl. Add chickpeas, onion, rocket, spinach and watercress to bowl with half of the mint; toss well.
Step 3 Make tahini dressing: Place all ingredients in a small bowl with 2 tablespoons water; mix well.
Step 4 Scatter salad with remaining mint; serve with tahini dressing and toasted pita pieces.
About this recipe
First published: December 2014