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Middle Eastern Style Salad with crunchy chickpeas


I don't know about you but in this hot, muggy weather all I want to eat is refreshing salads, fresh fruit, plenty of fluids (and ice cream - of course!). There is a common perception that salads are dull and unsatisfying, but I assure you that does NOT have to be the case! This Middle Eastern style salad is packed full of flavour and works well as a main or side dish.

Check out the recipe below. Ingredients: (serves 4) 4-5 large carrots cut into batons/strips 1 can of chickpeas, drained 2 tsp of ground cumin 2 tsp of coriander

2 tsp of ground cinnamon Seeds of 1 pomegranate 2-3 aubergines, chopped lengthways into large wedges Half a cauliflower, broken into florets

2 cloves of garlic, chopped Tahini dressing:


2 garlic cloves, minced 2 tbsp of olive oil or sesame oil Juice of 1 lemon 3 tbsp of tahini

1 tsp of Dijon mustard (optional)


Method:

Preheat the oven to 180C.

Place the aubergine on a baking tray, drizzle with a little olive oil, top with the chopped garlic and roast for around 40 mins.

After 10 mins, add the cauliflower and carrots topping with half the spices.

On a separate baking tray add the chickpeas, coating with the remaining spices (I like to add some smoked paprika for an extra kick) and a little olive oil and pop into the oven until slightly crispy.

Meanwhile, to make the dressing, simply add all the ingredients to a bowl and mix together until its fairly runny in consistency.

When the veg, chickpeas are ready assemble in a bowl or serving plate of choice drizzle with the tahini dressing and sprinkle the pomegranate on top.

Serve on a bed of salad leaves and top with fresh parsley (optional)

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