"Grilled aubergine salad - looks and tastes the best when freshly made. Aubergines have a high water content with almost no cholesterol or fat and are a source of vitamin C, vitamin K, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium, and manganese."
Grilled Aubergine and Chickpeas Salad with Sumac Dressing
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A Note from Feedfeed
Fire up the grill and get ready for a flavorful feast with our Grilled Aubergine and Chickpea Salad! Tossed in a tangy Sumac dressing, this dish is packed with delicious Mediterranean flavors that will transport your taste buds to a whole new level. Perfect as a side dish or a light meal.
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ingredients
- 1 aubergine, sliced
- 1 can chickpeas, rinsed and drained
- 2 cups baby spinach
- 1 pint cherry tomatoes, halved
- 1 cup crumbled feta cheese
- 1 1/2 teaspoon sumac
- 1 garlic clove, minced
- Kosher salt and black pepper, to taste
- Juice from 1/2 a lemon
- 2 tablespoons olive oil
Method
Step 1
Heat up a grill pan, and drizzle a little bit of olive oil. Cut aubergine into about half-inch slices and grill a couple of minutes on each side. Set aside to cool down.
Step 2
Prepare dressing: finely chop garlic (or use garlic press), crush it with pinch of salt, add lemon juice, olive oil, black pepper and sumac.
Step 3
In a large bowl place a bunch of baby salad leaves, arrange slices of aubergine (you can chop them in smaller pieces), halves of cherry tomatoes and chickpeas. Crumble some feta cheese on top and drizzle with sumac dressing. Serve fresh.
Step 4
You can store it in the fridge for up to two days, but it tastes the best when fresh.