Eggplant, zucchini and chickpea salad

Updated: Feb 27

This salad with Middle-Eastern inspired flavours is great as a side for entertaining, or leftovers (if you have any!) are great as a lunchbox main alongside a small wholemeal pita.




You'll Need:

1 cup eggplant, in chunks

1 cup zucchini, in chunks

½ cup cherry tomatoes

½ cup red capsicum, in strips

½ cup chickpeas, drained and rinsed

¼ of a red onion, in slices

1 teaspoon each ground cumin and coriander

1 tablespoon olive oil

¼ cup plain greek yoghurt

1 tablespoon tahini

Juice and zest of ¼ of a lemon

1 tablespoon pine nuts or chopped raw almonds

Salt



Method:

Preheat oven to 200°C.


Place eggplant, zucchini, tomatoes, capsicum and onion in a large bowl and add cumin, coriander, olive oil and a little salt. Toss to coat well then arrange vegetables on a baking tray and bake for around 20 minutes, until tender.


In a small bowl, mix together yoghurt, tahini, lemon juice and zest, and a little salt.


Arrange roasted vegetables on a plate or in a bowl together with chickpeas.

Drizzle over yoghurt dressing and sprinkle over nuts.


Serves 2

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