Spiced Maple Aubergine & Chickpea Salad
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Recipe type: Salad, Mains
Cuisine: Vegan, Gluten-free, Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
Aubergines (eggplants) and chickpeas roasted in maple mixed spice marinade piled onto of a bed of raw kale, tomatoes and almonds. Nutritious healthy meal to impress with the perfect combination of tasty and healthy.
Ingredients
Marinade
  • 2 tbsp. maple syrup
  • 1 minced garlic clove
  • 1.5 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • ½ tsp each of cinnamon, paprika, salt and pepper
  • ¼ tsp fresh ground nutmeg
Salad
  • 1 large aubergine, chopped into chunks
  • 1 can of chickpeas, (240g drained weight)
  • 4 cups Curly Kale (150g)
  • 2 cups cherry tomatoes
  • ¼ cup whole almonds
Instructions
  1. Pre heat the oven at 190C/375F/Gas Mark 5.
  2. Coat the aubergine chunks in salt for at least 10 minutes. Then rinse and drain well.
  3. While the aubergine resting in salt, make the marinade by combining all the ingredients in a small bowl and mix to combine.
  4. Line a baking sheet with parchment paper, place the aubergine on the sheet and drizzle with a little olive oil. Transfer to the oven for 15 minutes.
  5. Remove from the oven and add the drained chickpeas along with all but 1 TBSP of the marinade. Carefully toss to coat. Return to the oven for another 10 minutes, or until the aubergine is soft.
  6. While the aubergine & chickpeas are cooking. Massage the kale with a drizzle of olive oil and the reserved tbsp. of marinade. Transfer to a bowl for serving along with the tomatoes and almonds.
  7. Pour the aubergines and chickpeas on top of the bed of salad. Enjoy.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/spiced-maple-aubergine-chickpea-salad/