Chickpea salad with grilled vegetables

Step 1

Place coriander and parsley leaves and thin stalks (large stems will add bitterness) and the rest of the dressing ingredients in a mini food processor or chopper.

Step 2

Process until all of the ingredients are evenly and finely minced. Season with salt and pepper to taste. Set aside.

Step 3

Heat up a griddle pan (or a BBQ if you have one going) on a low-medium heat and slice eggplant / aubergine into 1.25 cm / 0.5" thick slices. Brush them with olive oil.

Step 4

Arrange sliced aubergine on the preheated gridle pan and leave undisturbed until deep char marks develop (about 5-6 minutes) - the slices in the middle of the pan are likely to be done quicker so start checking on them first.

Step 5

Once done on one side, flip aubergine slices and grill until tender and charred on both sides. Transfer to a plate, season lightly and set aside.

Step 6

Brush the skin of the tomato halves with oil and arrange them on the gridle pan cut side up. Grill until charred, then brush the cut sides with more oil and flip so that the cut side is touching the pan. Continue to grill for only a little longer, until softened and gently charred. Take off the pan and season lightly.

Step 7

Cut flatbread or pita into medium size pieces and coat in olive oil lightly (10 ml / 2 tsp is enough). Toast on a preheated frying pan until golden and crispy, stirring from time to time. Season with salt.

Step 8

Coat drained chickpeas in a couple of tablespoons or so of the dressing. Arrange dressed chickpeas on a platter with charred aubergines and tomatoes and sliced spring onion, drizzle with more dressing (you are likely to have leftovers). Sprinkle with fresh coriander and flatbread / pita croutons (if using).