Chickpea Charred Aubergine Feta Salad Recipes

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ROAST AUBERGINE AND CHICKPEA SALAD



Roast Aubergine and Chickpea Salad image

This simple warm salad combines soft roasted aubergine with chunky chickpeas and salty feta. It makes an ideal vegetarian lunch dish, and also works brilliantly with grilled lamb.

Provided by Heather Thomas

Categories     Lunch

Time 35m

Number Of Ingredients 1

Aubergine

Steps:

  • Preheat the oven to 190°C, 375°F, gas mark 5. Make the yoghurt and tahini dressing: mix all the ingredients together in a bowl. Cut the aubergines into thin slices lengthways. Mix the olive oil and harissa and brush over both sides of the slices. Arrange on a baking tray and cook in the preheated oven for about 20 minutes until golden brown and tender. Meanwhile, lightly oil a griddle pan and place over a high heat. Add the radicchio and cook for 2-3 minutes until slightly charred on both sides. Remove from the pan and drizzle with balsamic vinegar. Put the roasted aubergines in a large bowl with the warm radicchio, chickpeas, red onion, rocket or spinach and herbs. Lightly toss everything together and drizzle the yoghurt and tahini dressing over the top. Serve warm, scattered with feta and pomegranate seeds. Or you can try this... - Add some toasted seeds or chopped hazelnuts and pistachios. - Use red or white chicory instead of radicchio. - Try using coriander instead of parsley. - Substitute canned cannellini or butter beans for the chickpeas. - Add roasted sweet peppers, courgettes and red onions. - Serve with griddled halloumi cheese. - Serve with warm pitta triangles.

CHICKPEA, ARTICHOKE, AND FETA SALAD



Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories     Salad     Beans

Time 25m

Yield 6

Number Of Ingredients 11

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

  • Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

CHICKPEA AND EGGPLANT SALAD



Chickpea and Eggplant Salad image

This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.

Provided by Amelia Freer

Categories     HarperCollins     Chickpea     Eggplant     Almond     Lunch     Tomato     Healthy     Kid-Friendly     Side     Dinner     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 as a side, 2 as a meal

Number Of Ingredients 10

1/2 a small red onion, finely sliced
1 large eggplant, cut in half lengthwise and sliced into thin half moons
A good glug of extra virgin olive oil
Juice and zest of 1 lemon
2 (13.5-ounce) cans of chickpeas, drained and rinsed
2 large fresh tomatoes
1 bunch of fresh parsley, chopped
2 teaspoons garlic-infused olive oil
1 teaspoon cayenne pepper
Slivered almonds, to serve

Steps:

  • Cover the onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
  • Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice-you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
  • On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
  • Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.

CHICKPEA, CHARRED AUBERGINE & FETA SALAD



Chickpea, charred aubergine & feta salad image

This sharing salad contains two of your 5-a-day and is packed with flavour. Ensure the feta is vegetarian if needed

Provided by Esther Clark

Categories     Lunch, Side dish

Time 35m

Number Of Ingredients 8

1 large or 2 medium aubergines
4 tbsp olive oil
1 tsp chilli flakes
1 lemon, juiced
2 x 400g cans chickpeas, drained
small handful of mint, finely chopped, plus some whole leaves to serve
2 tbsp toasted pine nuts
200g feta, crumbled

Steps:

  • Thinly slice the aubergine lengthways into 1cm-thick pieces, then slice each into three strips. Toss with 2 tbsp of the oil and some salt. Heat a griddle pan over a high heat or until almost smoking, then griddle the strips for 2-3 mins on each side until tender. T ransfer to a large bowl (you can also barbecue them if you prefer).
  • Mix the chilli flakes, lemon juice and remaining oil together with some seasoning. Tip the chickpeas into the bowl with the aubergine, add the dressing and mint, then toss everything together. Tip onto a serving platter, scatter over the pine nuts and feta, and scatter over some mint leaves to serve.

Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium

CHOPPED SALAD WITH CHICKPEAS, FETA AND AVOCADO



Chopped Salad With Chickpeas, Feta and Avocado image

Like any good chopped salad, the lettuce here is in equal balance with the other ingredients, making this a great choice for those who are less than enthusiastic about leafy greens. Creamy feta and avocado mingle with briny olives and capers while cucumbers and finely chopped romaine provide crunch. Use this recipe as a template for making the most of ingredients you have on hand; radishes, cherry tomatoes or diced onion would all be welcome here. The same flexibility applies for the croutons: Stale bread works, of course, but even leftover hot dog buns, pita bread or oyster crackers become excellent little croutons when toasted in the oven.

Provided by Lidey Heuck

Categories     dinner, lunch, salads and dressings, vegetables, main course, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 cups small (1/2-inch) diced stale bread, buns or pita (about 3 to 4 ounces)
6 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 romaine heart, quartered lengthwise and sliced crosswise into 1/2-inch pieces
1 (15-ounce) can chickpeas, rinsed
1 medium (or 1/2 large) English cucumber, halved lengthwise, seeded and diced
1/2 cup pitted Castelvetrano or other green olives, roughly chopped (about 3 ounces)
1/3 cup thinly sliced scallions (about 2 scallions)
2 tablespoons red wine vinegar
1 tablespoon drained capers, roughly chopped
1 tablespoon minced shallots
1/4 teaspoon Dijon mustard
1 firm-ripe avocado, halved, pitted and diced
3/4 cup diced or crumbled feta cheese (about 4 ounces)
1/4 cup chopped fresh herbs, such as dill, basil, mint or parsley, plus more for serving

Steps:

  • Heat the oven to 350 degrees. Place the diced bread on a sheet pan, drizzle lightly with olive oil and sprinkle with salt and pepper. Toss, then bake for 10 to 12 minutes, until well toasted. Set aside to cool.
  • Meanwhile, place the romaine pieces in a large mixing bowl, along with the chickpeas, cucumber, olives and scallions.
  • In a small bowl, whisk together 6 tablespoons olive oil with the vinegar, capers, shallots, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper and whisk well. Pour enough dressing over the salad to moisten; toss well. Add the avocado, feta and herbs and toss gently, adding more dressing to taste. Top with the croutons and a generous sprinkle of herbs and serve.

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