Aubergine Mango Salad with Spicy Roasted Chickpeas
This vegan aubergine (eggplant in the US) and mango salad was inspired by both Yotam Ottolenghi’ s Soba noodles with aubergine and mango (from Plenty) and Smitten Kitchen’s Carrot Salad With Crisped Chickpeas. Roasted chickpeas make a delicious snack on their own and add a bit of crisp (and spice) to this salad. Feel free to adjust the amount of smoked paprika to suit your taste.
2 medium aubergines (eggplants)
1 large ripe mango
400 g can chickpeas [14oz]
1 tsp ground coriander
½ tsp smoked paprika
Juice of 1 lime
1 tsp sugar
½ tbsp apple cider vinegar
1 garlic clove (crushed)
2-3 tbsp fresh coriander leaves (finely chopped)
2-3 tbsp fresh mint leaves (finely chopped)
Salt and pepper, to taste
Preheat the oven to 220C/425F/Gas 7.
Drain the chickpeas and pat them to dry before placing them in a roasting tin.
Coat the chickpeas in 2 tbsp of olive oil, 1 tsp ground coriander, ½ tsp salt and ½ tsp of smoked paprika.
Place in the oven for 15-25 minutes (depending on the size of the chickpeas). Toss every 10 minutes so they are evenly crisp.
While the chickpeas are roasting, heat some olive oil in a large frying pan. Cut aubergines in 1.5cm dice and fry them evenly.
Make the dressing in a separate bowl by mixing together 1 tbsp. olive oil, apple cider vinegar, sugar, lime juice and crushed garlic clove.
Peel and dice the mango in a salad bowl. When ready, add the aubergines to the diced mango.
Add the chopped fresh coriander and mint leaves followed by roasted chickpeas. Pour the salad dressing and toss everything together before seasoning with salt and pepper to taste.