Chickpea and Roasted Vegetable Salad

The salad is an interesting mixture of cold chickpeas and warm roasted vegetables. It is easy to make and very flavoursome!


1 aubergine
1 courgette
2 onions (preferably red, but white will do)
1 red pepper
1 tin of chickpeas
salt,olive oil, pepper
Lemon-Garlic Dressing

Cut the aubergine, courgette, onions and red pepper into chunky pieces. In a shallow dish, bake the vegetables in the oven (at 200C) for about 30 to 40 minutes, stirring occasionally. Ideally the vegetables should be turning slightly brown at the edges.
When they have finished cooking, let them cool for a few minutes, and mix with the cold chickpeas and the dressing.

Serve the salad either on its own with rustic bread as a light meal or with hot Tofu Fritters, if you want a bit of a protein boost.

Lemon-Garlic Dressing

This is a fairly easy and light dressing for all kinds of Mediterranean-style salads. It uses lemon juice rather than vinegar, which gives it a less sour but a more refreshing taste.

juice of 1/2 lemon
1 or 2 cloves of garlic
olive oil, salt, pepper

Squeeze the garlic through a garlic press into a cup or small bowl, and together with some salt "mash" the garlic to an almost liquid consistency. Add lemon juice and olive oil and season with pepper. You can also add some mustard for more flavour.