Roast aubergine and chickpea salad with coconut yogurt dressing
Roast aubergine, chickpeas and tomatoes piled onto a garlicky coconut yogurt and finished with mint. Warm and cool in one bowl, and rich enough to be dinner.
Made without gluten ingredients.
Method
- Heat the oven to 220°C (200°C fan). Cut the aubergines into 2 cm chunks, cut the red onion into wedges and halve the cherry tomatoes. Drain and rinse the chickpeas and pat them dry.
- Toss the aubergine, onion and chickpeas on a large baking tray with 2 tbsp of the olive oil, the cumin and a good pinch of salt. Roast for 20 minutes.
- Add the tomatoes to the tray, stir, and roast for 15 minutes more, until the aubergine is soft and golden.
- Meanwhile, crush the garlic and mix it with the coconut yogurt, the juice of the lemon, the other 1 tbsp of olive oil and a pinch of salt.
- Pick and tear the mint leaves.
- Spread the yogurt over two plates, pile the warm roasted vegetables on top and scatter with the mint.
Tip Aubergine soaks up oil, so use the full amount given and do not crowd the tray. Use two trays if everything is piled up.
Per portion
| Energy | 524 kcal |
| Protein | 14 g |
| Carbohydrate | 40 g |
| of which sugars | 17 g |
| Fat | 32 g |
| of which saturates | 9 g |
| Fibre | 17 g |
| Salt | 0.3 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- aubergine2
- chickpeas1 tin
- cherry tomatoes250 g
- red onion1
- cumin1 tsp
- olive oil3 tbsp
- coconut yogurt100 g
- garlic1 clove
- lemon1
- mint½ bunch
