A creamy chickpea salad is a simple, yet elegant dish that can be enjoyed any time of day. This one is loaded with artichokes, pickled pepper, cucumber, red onion, and fresh parsley providing a crunchy and flavourful contrast to the vegan That Mayo & cashew cream cheese. Served with roasted aubergine and triangles of toasted pita for scooping.
Roasted Aubergine & Chickpea Salad
Roasted Aubergine & Chickpea Salad
with toasted pita triangles
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Artichoke Quarters
- Aubergine
- Cashew Nut Cream Cheese
- Chickpeas
- Crispy Onion Bits
- Cucumber
- Fresh Parsley
- NOMU Moroccan Rub
- Pickled Bell Peppers
- Pita Bread
- Pita Breads
- Red Onion
- That Mayo (Vegan)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ON WITH THE Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until soft and browned, shifting halfway.
PREP STEP
Drain and roughly chop the artichoke quarters and the pickled peppers. Drain and rinse the Chickpeas. Peel and finely dice ¼ of the red onion. Roughly dice the cucumber. Rinse, pick, and roughly chop the parsley.
CHICKADEE CHICKADOO
In a salad bowl, combine the mayo, the cashew nut cream cheese, ½ the chopped parsley, and seasoning. Loosen with a splash of water if necessary. Add the drained Chickpeas, the chopped artichokes, the chopped pickled pepper, the diced cucumber, and the diced onion (to taste). Toss until combined. Set aside.
RAISE A TOAST
Place a pan over medium heat. When hot, warm the pita for 30-60 seconds per side until heated through and lightly toasted. Cut the toasted pita into triangles.
PLATE IT UP
Plate up the chickpea salad and sprinkle over the crispy onion bits. Side with the roasted Aubergine chunks and the toasted pita triangles. Garnish with the remaining parsley. Get scooping, Chef!
ON WITH THE Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until soft and browned, shifting halfway.
PREP STEP
Drain and roughly chop the artichoke quarters and the pickled peppers. Drain and rinse the Chickpeas. Peel and finely dice ½ of the red onion. Roughly dice the cucumber. Rinse, pick, and roughly chop the parsley.
CHICKADEE CHICKADOO
In a salad bowl, combine the mayo, the cashew nut cream cheese, ½ the chopped parsley, and seasoning. Loosen with a splash of water if necessary. Add the drained Chickpeas, the chopped artichokes, the chopped pickled pepper, the diced cucumber, and the diced onion (to taste). Toss until combined. Set aside.
RAISE A TOAST
Place a pan over medium heat. When hot, warm the pitas for 30-60 seconds per side until heated through and lightly toasted. Cut the toasted pitas into triangles.
PLATE IT UP
Plate up the chickpea salad and sprinkle over the crispy onion bits. Side with the roasted Aubergine chunks and the toasted pita triangles. Garnish with the remaining parsley. Get scooping, Chef!
ON WITH THE Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, shifting halfway.
PREP STEP
Drain and roughly chop the artichoke quarters and the pickled peppers. Drain and rinse the Chickpeas. Peel and finely dice ¾ of the red onion. Roughly dice the cucumber. Rinse, pick, and roughly chop the parsley.
CHICKADEE CHICKADOO
In a salad bowl, combine the mayo, the cashew nut cream cheese, ½ the chopped parsley, and seasoning. Loosen with a splash of water if necessary. Add the drained Chickpeas, the chopped artichokes, the chopped pickled pepper, the diced cucumber, and the diced onion (to taste). Toss until combined. Set aside.
RAISE A TOAST
Place a pan over medium heat. When hot, warm the pitas for 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut the toasted pitas into triangles.
PLATE IT UP
Plate up the chickpea salad and sprinkle over the crispy onion bits. Side with the roasted Aubergine chunks and the toasted pita triangles. Garnish with the remaining parsley. Get scooping, Chef!
ON WITH THE Aubergine
Preheat the oven to 220°C. Spread out the Aubergine chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 30-35 minutes until soft and browned, shifting halfway.
PREP STEP
Drain and roughly chop the artichoke quarters and the pickled peppers. Drain and rinse the Chickpeas. Peel and finely dice the red onion. Roughly dice the cucumber. Rinse, pick, and roughly chop the parsley.
CHICKADEE CHICKADOO
In a salad bowl, combine the mayo, the cashew nut cream cheese, ½ the chopped parsley, and seasoning. Loosen with a splash of water if necessary. Add the drained Chickpeas, the chopped artichokes, the chopped pickled pepper, the diced cucumber, and the diced onion (to taste). Toss until combined. Set aside.
RAISE A TOAST
Place a pan over medium heat. When hot, warm the pitas for 30-60 seconds per side until heated through and lightly toasted. Alternatively, pop the pitas in the hot oven for 3-4 minutes until heated through and crisp. Cut the toasted pitas into triangles.
PLATE IT UP
Plate up the chickpea salad and sprinkle over the crispy onion bits. Side with the roasted Aubergine chunks and the toasted pita triangles. Garnish with the remaining parsley. Get scooping, Chef!
Frequently Asked Questions
What is the preparation time for Roasted Aubergine & Chickpea Salad?
The preparation time for Roasted Aubergine & Chickpea Salad with toasted pita triangles is between 20 and 35 minutes.
What is the total time required to make Roasted Aubergine & Chickpea Salad with toasted pita triangles?
The total time required to make Roasted Aubergine & Chickpea Salad with toasted pita triangles is between 40 and 55 minutes.
How many servings does Roasted Aubergine & Chickpea Salad provide?
4 servings
What are the main ingredients in Roasted Aubergine & Chickpea Salad?
Artichoke Quarters, Aubergine, Cashew Nut Cream Cheese, Chickpeas, Crispy Onion Bits, Cucumber, Fresh Parsley, NOMU Moroccan Rub, Pickled Bell Peppers, Pita Bread, Pita Breads, Red Onion, That Mayo (Vegan)
What is the nutritional information of Roasted Aubergine & Chickpea Salad?
Calories: 1063, Carbs: 145 grams, Fat: grams, Protein: 30.2 grams, Sugar: 25.5 grams, Salt: 1743 grams
How do I prepare Roasted Aubergine & Chickpea Salad?
ON WITH THE AUBERGINE: Preheat the oven to 220°C. Spread out the aubergine chunks on a roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 25-30 minutes until soft and browned, shifting halfway. PREP STEP: Drain and roughly chop the artichoke quarters and the pickled peppers. Drain and rinse the chickpeas. Peel and finely dice ½ of the red onion. Roughly dice the cucumber. Rinse, pick, and roughly chop the parsley. CHICKADEE CHICKADOO: In a salad bowl, combine the mayo, the cashew nut cream cheese, ½ the chopped parsley, and seasoning. Loosen with a splash of water if necessary. Add the drained chickpeas, the chopped artichokes, the chopped pickled pepper, the diced cucumber, and the diced onion (to taste). Toss until combined. Set aside. PLATE IT UP: Plate up the chickpea salad and sprinkle over the crispy onion bits. Side with the roasted aubergine chunks and the toasted pita triangles. Garnish with the remaining parsley. Get scooping, Chef! RAISE A TOAST: Place a pan over medium heat. When hot, warm the pitas for 30-60 seconds per side until heated through and lightly toasted. Cut the toasted pitas into triangles.
What should be prepared from my kitchen to make Roasted Aubergine & Chickpea Salad?
Artichoke Quarters, Aubergine, Cashew Nut Cream Cheese, Chickpeas, Crispy Onion Bits, Cucumber, Fresh Parsley, NOMU Moroccan Rub, Pickled Bell Peppers, Pita Bread, Pita Breads, Red Onion, That Mayo (Vegan)
How many calories does Roasted Aubergine & Chickpea Salad have?
1063 calories
How much fat content does Roasted Aubergine & Chickpea Salad have?
grams
Woolies Products in this dish
