Recipes › Lunch

• Lunch
• 25 min
• Dairy-Free
• Gluten-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Grilled vegetable and chickpea salad

Charred aubergine, courgette and peppers with chickpeas and tahini.

Calories

467

Protein

15 g

Carbs

49 g

Fat

26 g

Per serving. Makes 2 servings.

Ingredients

• 1 Aubergine
• 1 Courgette
• 1 Red bell pepper
• 2 tbsp Olive oil
• 240 g Chickpeas, canned, drained
• 50 g Rocket
• 2 servings Tahini lemon sauce

Contains: Sesame. Always check the labels of what you buy.

Method

1. Slice the aubergine and courgette lengthways about 1 cm thick, and cut the pepper into wide strips.
2. Brush the vegetables with the oil. Heat a griddle pan until very hot and cook in batches for 3–4 minutes a side until tender and charred.
3. Cut the grilled vegetables into bite-sized pieces.
4. Toss with the chickpeas and rocket.
5. Drizzle with the tahini lemon sauce and serve warm or at room temperature.

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