Cauliflower, Aubergine and Chickpeas Salad
"Well, this is exactly what this cauliflower, aubergine and chickpeas salad is all about. A very rapid one to put together and if you happen to have some left over grilled veggies and some canned or pre-cooked chickpeas or any beans, bring it on!! This could only take 15 minutes or less to put on the table. Sounds pretty easy, doesn’t it?! However and whenever you wish to have it, just enjoy it! It is really delicious!"
Notes* The aubergine slices could be sprinkled some salt on and left aside for at least 20 minutes to half an hour to release the juice but this is entirely optional and you don't have to do this if you don't have the time.
The aubergine can be replaced by any other vegetable that you may like such as courgettes, butternut squash, pumpkin, carrots, peppers and so on.
You could in fact add more than one vegetable anyway.
I normally buy the dry chickpeas and home cook them but at times I used the organic canned ones. Again, those, if you do not like or don’t happen to have around your kitchen, feel free to replace them with any canned or home cooked beans or lentils.
Serves4
Cooking Time15 min
Ingredients
- 2 meduim aubergines (cut length wise)
- 1 small cauliflower head
- 400 g chickpeas (cooked)
- 2-3 tbsp olive oil
- 1/2 tsp coconut oil
- 4 tbsp balsamic vinegar
- 1 handful pomegranate seeds
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika powder (smoked)
- 1/4 tsp cumin powder (optional)
Click here for the copycat recipe
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Wash the aubergine and slice lengthwise.
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Trim, wash the cauliflower and make into small florets.
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Prepare a large oven tray, sprinkle some Olive Oil and arrange the aubergines slices. Sprinkle some salt but if you have done the resting time with the salted aubergines * (see recipe notes) don't add any more salt, just squeeze the juice out and place in the tray.
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Scatter the cauliflower florets allover the tray, filling all gaps between the aubergines and drizzle or brush on the remaining olive oil. Sprinkle some of the cayenne pepper, cumin and paprika powder.
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Place in the oven (no need to preheat) under the grill at 180-190 C and cook for 10-12 minutes until they are beginning to get some colour. Keep an eye on them as they can burn very fast so adjust temperature or distance between grill and they accordingly. When you are happy and think they are ready, take out of the oven, let cool for 2-3 min. Then cut in little crossway strips.
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Take the chickpeas out of the can, drain and rinse. Put them in the frying pan on medium fire with the coconut oil and the mushrooms. Sprinkle some cayenne pepper (careful it is pretty spicy in case you have not used it before), paprika and/or cumin powder if you like. Cook them for about 4 minutes tossing them around a couple of times until they get a bit of colour. I have added some spring greens and cooked along the chickpeas and the mushrooms too.
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Prepare the pomegranate seeds by taking them out nicely from the fruit.
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Take out the serving plates, lay in the mixed salad leaves and start arranging your ingredients, the cauliflower, the aubergines, scatter the chickpeas and pomegranate seeds and finish by crumbling some feta cheese and adding some Parmesan cheese shavings.
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Drizzle with one tablespoon (more or less) of balsamic vinegar.