Vegan salad with chickpeas and grilled vegetables on a plate

Salad with chickpeas and grilled vegetables

Side dish | Salad
A summer vegan salad, with tasty protein. The cilantro dressing gives it extra flavor. The salad can be made well in advance. Also delicious with a picnic or bbq.
prepare

15min

cook

40min

total

55min

This is a delicious summer grilled with grilled vegetables and chickpeas, packed with protein. This recipe is based on eggplant and cherry tomatoes, but you can vary with the vegetables. For example, it is also very tasty with grilled zucchini or bell pepper. Instead of in the oven , you can also cook the vegetables in the airfryer, grill pan or on the bbq .

The dressing has a nice acidity and makes the salad nice and fresh. Serve with freshly made croutons.

Tips:

  • If you don't like cilantro, you can also use a mix of parsley and mint.
  • Make the dish a day in advance, leaving more time on the day for other dishes. Or take it with you in the picnic basket.
  • For this recipe you will need a food processor, blender or chopper.
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ingredients

for 3 people

  • 1
    aubergine in plakken van ca. 1cm dik
  • 250 g
    cherry tomatoes halved
  • 1 tbsp
    olive oil plus any extra for the croutons
  • 1 can
    kikkererwten afgespoeld en uitgelekt 400 gram
  • 4 slices
    stale bread in cubes of about 1.5cm optional

for the dressing

  • 15 g
    fresh coriander thick stems removed
  • 1 tbsp
    lemon juice plus some rasp of zest
  • 2 tbsp
    olive oil
  • pepper and salt to taste

Preparation

step 1

Start by grilling the vegetable. Preheat the oven to 200 degrees and line a baking sheet with baking paper. Mix the eggplant slices and halved tomatoes in a large bowl with olive oil, pepper and salt and place them side by side on the baking sheet. Place the tomatoes cut side up. Make sure the vegetables do not overlap. Roast this 20 to 25 minutes in the oven

step 2

Meanwhile, make the dressing. Put all ingredients into the food processor and blend until the cilantro is fairly fine. It doesn't have to be a very smooth paste. Set aside for a moment

step 3

Heat a frying pan over low heat. Hoss a little olive oil through the bread and gently fry the croutons until crisp, in about 10 minutes. Halfway through, add some salt

step 4

Stir about 2 tablespoons of the dressing into the chickpeas, and place in a bowl. Arrange the grilled vegetable on top. Finish with some extra dressing and the croutons

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