Chickpea Salad | Recipe

Preheat the oven to 200°C.

Pour the chickpeas into a colander and rinse thoroughly under running water. Set half aside, transfer the other half to a clean, dry kitchen towel and rub dry thoroughly. Mix with 2 tbsp olive oil and 2 pinches of salt in a bowl, then roast on a baking sheet lined with baking paper for 40 minutes until golden brown. Give everything a good stir halfway through for even browning. Leave to cool briefly, then mix with 1/2 tsp Mediterranean Vegetable Allrounder.

Wash the aubergine, cut into cubes of about 1 cm and mix with 5 tbsp olive oil. Roast in the oven for 20 minutes, turning occasionally so they roast evenly.

Wash the lettuce leaves and spin dry. Wash the celery and cut it into diagonal slices about 1 cm thick. Wash the cherry tomatoes and cut them in half. Wash the cucumber, quarter it lengthwise and cut into slices about 1 cm thick. Wash the parsley and roughly chop the leaves, discarding the stems. Wash the spring onions and slice into rings of about 0.5 cm. Peel the red onion and slice into thin rings.

For the dressing, whizz all the ingredients together in a blend. In a large bowl, mix all the salad components except the roast chickpeas and aubergine with the dressing. Finally, top with the diced aubergine and roast chickpeas and garnish with the rest of the Mediterranean Vegetable Allrounder.