Sundried tomato and chickpea salad

45 minutes

2-3

Overview

Although it looks like there are a lot of ingredients, this salad is very easy to put together and you can prepare the rest of the salad while the vegetables are roasting.

To save time I use pre-prepared bagged salads, also because they contain a nice mix of leaves which aren't always readily available in single form.

I bulk the leaves up with some chopped cucumber but you could also add chopped peppers, radishes or any of your favourite salad ingredients.

This really is a rainbow in a bowl and goes above and beyond meeting the recommended '5 a day'.

Ingredients

To roast:

  • 1 small aubergine

  • 1 courgette

  • 1 red onion

  • 10-15 cherry tomatoes

  • 2 garlic cloves

  • 1 tin chickpeas

  • ½ tsp garlic or onion powder/granules

Dressing:

  • 10 sundried tomatoes (in olive oil)

  • 1 tbsp extra virgin olive oil
    1 garlic clove (crushed)

  • ½ tsp smoked paprika

  • 3 tsp apple cider vinegar

  • Fresh ground black pepper and salt

Plus:

  • 300g mixed salad leaves

  • 6cm piece of cucumber chopped

  • 1tbsp freshly chopped coriander and parsley

Instructions

Preheat oven on gas mark 6 or equivalent.

  • Wash and prepare the vegetables

  • Cube the aubergine and courgette and chop onion into large chunks

  • Chop the garlic

  • Place chopped veg (except the tomatoes) onto a baking tray, spray with olive oil and pop into the oven for about 30 minutes or until the veg are soft and slightly golden (not burnt).

  • About half way through, add the tomatoes to the tray.


About 10 minutes before the end of roasting time, drain and rinse the chickpeas and tip into an oven proof dish. Sprinkle with the garlic granules or onion granules and mix to coat. Put into the oven for 10 minutes.


While the veg are cooking, tip the salad leaves into a large bowl and add the chopped cucumber and chopped coriander and parsley.


Dressing:


Put all the dressing ingredients into a bowl and mix with a sharp knife by cutting up the sundried tomatoes into smaller pieces


Allow the vegetables to cool until warm then pile onto the salad leaves.


Pour over the dressing and mix thoroughly.


Enjoy!

Ingredients

To roast:

  • 1 small aubergine

  • 1 courgette

  • 1 red onion

  • 10-15 cherry tomatoes

  • 2 garlic cloves

  • 1 tin chickpeas

  • ½ tsp garlic or onion powder/granules

Dressing:

  • 10 sundried tomatoes (in olive oil)

  • 1 tbsp extra virgin olive oil
    1 garlic clove (crushed)

  • ½ tsp smoked paprika

  • 3 tsp apple cider vinegar

  • Fresh ground black pepper and salt

Plus:

  • 300g mixed salad leaves

  • 6cm piece of cucumber chopped

  • 1tbsp freshly chopped coriander and parsley

Nutrition notes

The greater variety of different types of vegetables in this salad go a long way to promoting a healthy gut. It helps diversify your microbiome by increasing the number of beneficial gut bacteria that help improve digestion, lower inflammation and support overall health.

Vegan, gluten free, dairy free, low carbohydrate, high fibre.