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!
Aubergine - 250g
NOMU Moroccan Rub - 10ml
Artichoke Quarters - 50g
Pickled Bell Peppers - 30g
Chickpeas - 120g
Red Onion - 1
Cucumber - 50g
Fresh Parsley - 4g
That Mayo (Vegan) - 50ml
Cashew Nut Cream Cheese - 30ml
Crispy Onion Bits - 15ml
Pita Bread - 1
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!
Aubergine - 500g
NOMU Moroccan Rub - 20ml
Artichoke Quarters - 100g
Pickled Bell Peppers - 60g
Chickpeas - 240g
Red Onion - 1
Cucumber - 100g
Fresh Parsley - 8g
That Mayo (Vegan) - 100ml
Cashew Nut Cream Cheese - 60ml
Crispy Onion Bits - 30ml
Pita Breads - 2
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!
Aubergine - 750g
NOMU Moroccan Rub - 30ml
Artichoke Quarters - 150g
Pickled Bell Peppers - 90g
Chickpeas - 360g
Red Onion - 1
Cucumber - 150g
Fresh Parsley - 12g
That Mayo (Vegan) - 150ml
Cashew Nut Cream Cheese - 90ml
Crispy Onion Bits - 45ml
Pita Breads - 3
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!
Aubergine - 1kg
NOMU Moroccan Rub - 40ml
Artichoke Quarters - 200g
Pickled Bell Peppers - 120g
Chickpeas - 480g
Red Onion - 1
Cucumber - 200g
Fresh Parsley - 15g
That Mayo (Vegan) - 200ml
Cashew Nut Cream Cheese - 125ml
Crispy Onion Bits - 60ml
Pita Breads - 4
Woolies Products in this dish
