Feeling flat and lacklustre? This protein rich salad will get you up and running again. This is an excellent standalone meal or summer BBQ accompaniment.
Serves 2
Prep time: 5 mins Cook time: 10 mins
Ingredients
• 200g tin of chickpeas
• 1⁄2 aubergine, sliced
• 1 clove of garlic, crushed
• 1⁄2 tsp chilli flakes
• 60g cherry tomatoes
• 1⁄2 lemon, juiced
• 60g light mozzarella, torn
• 15g basil, finely chopped
• Handful of rocket
• 1 tsp olive oil
Method:
1. Cut aubergine into thin slices lengthways.
2. Brush each slice with olive oil and grill in a griddle pan for 2-3 minutes on each side until
charred and set to one side.
3. In small pan heat garlic and chilli flakes, add lemon juice.
4. Brush over the cooked aubergine then slice into chunks.
5. Add chickpeas to the dressing bowl and toss to soak up the remaining sauce. Mash roughly.
6. Slice the tomatoes and scatter on top.
7. Tear the mozzarella and add to dish along with rocket.
8. Season well.
9. Scatter chickpeas and a few torn basil leaves over the salad.
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