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

(3 votes)

Aubergine, chickpea & feta salad with sumac dressing
  • 18 Mins

  • Serves: 4

  • Price: 83p per serving

Nutritional Info
Each 263g serving contains
  • Energy

    1167KJ

    279KCAL

    14%
  • Fat

    18.1g

    med

    26%
  • Saturates

    6.6g

    high

    33%
  • Sugars

    4.5g

    low

    5%
  • Salt

    1.05g

    med

    18%
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.