Looking for a super quick lunch or dinner option then this roasted chicken, aubergine and chickpea salad is ideal. I discovered this recipe in the wonderful monthly Waitrose magazine and had to give it a go. I love how it only takes 15 minutes to prep and is also a recipe you can really mix up and substitute or add ingredients.
I followed the recipe this time as wanted to try it how it is but when making again I will definitely add some feta to add a bit more flavour. A little balsamic dressing would work quite nicely too! I also wouldn’t mind adding a few sun dried tomatoes and some corn. Basically I will be making this again!
A light, fresh and colourful recipe, I especially love anything with aubergines in and find although I love aubergine dishes I never cook with them enough, therefore this is a wonderful recipe to get cooking with aubergines.
In season all year round, but at their best from late May to October, it’s the perfect season to get cooking with aubergines. Give this recipe a go and look out for more seasonal recipes to come.
Roasted Chicken, Aubergine and Chickpea Salad
Prep: 15 mins
Cook: 30 mins
Total time: 45 mins
Serves: 2
Ingredients
- 1 large Aubergine
- 4 Chicken Thigh Fillets (about 400g)
- 400g can Chickpeas, drained and rinsed
- 2 tsp olive oil
- 2 tsp cumin seeds, lightly crushed
- 2 cloves garlic, crushed
- 2 tsp sumac or lemon juice
- 200g Cherry Tomatoes, quartered
- 35g olives
- 60g pack pea shoots & baby leaves
- 50g feta, crumbled (optional)
Method
- Preheat the oven to 200ºC, gas mark 6. Cut the aubergine into small chunks and cut the chicken into quarters. Put in a roasting tin with the chicken and chickpeas.
- Add the oil, cumin and garlic; shake the roasting tin ensuring everything is seasoned
- Roast for 30 minutes, stirring halfway, until the chicken is cooked through. Ensure the chicken has no pink and is cooked thoroughly through.
- Use forks to shred the chicken in the tin. Sprinkle over the sumac or lemon juice. Add the tomatoes, olives and salad leaves, then toss together until all coated. Season and serve immediately.
*Add feta, sun-dried tomatoes and any other vegetables to pad the salad out more and make it slightly creamier too.
