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cropped-aubergine-mango-salad-with-spicy-roasted-chickpeas-768x512

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.
Author: pulses.org

cropped-aubergine-mango-salad-with-spicy-roasted-chickpeas-768x512

Ingredients

2 medium aubergines (eggplants)

1 large ripe mango

400 g can chickpeas [14oz]

1 tsp ground coriander

½ tsp smoked paprika

Olive oil

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

Instructions

1

Preheat the oven to 220C/425F/Gas 7.

2

Drain the chickpeas and pat them to dry before placing them in a roasting tin.

3

Coat the chickpeas in 2 tbsp of olive oil, 1 tsp ground coriander, ½ tsp salt and ½ tsp of smoked paprika.

4

Place in the oven for 15-25 minutes (depending on the size of the chickpeas). Toss every 10 minutes so they are evenly crisp.

5

While the chickpeas are roasting, heat some olive oil in a large frying pan. Cut aubergines in 1.5cm dice and fry them evenly.

6

Make the dressing in a separate bowl by mixing together 1 tbsp. olive oil, apple cider vinegar, sugar, lime juice and crushed garlic clove.

7

Peel and dice the mango in a salad bowl. When ready, add the aubergines to the diced mango.

8

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.

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