Aubergine, chickpea & feta salad with sumac dressing

Aubergine, chickpea & feta salad with sumac dressing

The Middle Eastern spice sumac adds a wonderful tangy flavour to this hearty salad.

By , 01 June 2016
Aubergine, chickpea & feta salad with sumac dressing
  • Ready in: 18 mins
  • Serves: 4
  • Price: 83p per serving
Nutritional Info
Each 263g serving contains
  • Fat med
    18.1g
    26%
  • Saturates high
    6.6g
    33%
  • Sugars low
    4.5g
    5%
  • Salt med
    1.05g
    18%
  • Energy 1168KJ 279KCAL
    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 444kJ/106kcal.
Ingredients
  • 1 aubergine, topped, tailed and sliced
  • 3 tbsp olive oil
  • 400g can Good & Balanced Chickpeas, rinsed and drained
  • 150g Chosen by you Greek Feta, crumbled
  • 150g cherry tomatoes, halved
  • 1 red onion, finely diced
  • 2 tsp flat-leaf parsley, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp ground sumac
  • 1 clove garlic, crushed
Method
  • Brush the aubergine slices with 1 tbsp of the oil. Heat a griddle pan until hot. Cook the aubergine slices for 3 minutes on each side. Set aside.

  • Put the chickpeas, feta, cherry tomatoes, red onion and parsley in a large bowl and toss together gently. Add the aubergine slices.

  • To make the dressing, whisk together 2 tbsp olive oil, lemon juice, sumac and garlic. Toss the salad in the dressing just before serving.