Name: Lemon chickpea salad
Prep time: 370 min
Cook time: 50 min
Total time: 420 min
Yield: 1
Cuisine: spanish
Ingredients: 80ml lemon juice; 125ml olive oil; 2 large cloves garlic, finely chopped; Finely grated rind of 1 lemon; 200g chickpeas; 1 Spanish onion, finely chopped; 2 small preserved lemons, finely chopped; 800g eggplant; Olive oil spray; 125.00 ml coriander leaves

Lemon chickpea salad

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Prep Time:
370 minutes

Cook Time:
50 minutes

Total Time:
420 minutes

Ingredients:

80ml lemon juice
125ml olive oil
2 large cloves garlic, finely chopped
Finely grated rind of 1 lemon
200g chickpeas
1 Spanish onion, finely chopped
2 small preserved lemons, finely chopped
800g eggplant
125.00 ml coriander leaves

Instructions:

In a screw-top jar, shake together lemon juice, oil, garlic, and lemon rind until well combined. Boil chickpeas in salted water for 50 minutes until tender, skimming scum from the surface. Drain and rinse chickpeas in cold water, then mix with onion and preserved lemon. Toss with dressing until evenly coated. Enjoy!
Preheat your oven to 200°C. Slice the eggplant into 2cm rounds and spread them on 2 oven trays. Lightly spray with oil and bake for 20 minutes until they turn golden, flipping them halfway through. Cut each round into three pieces. Combine with chickpeas and coriander, gently toss, and season with salt and pepper. Enjoy your delicious meal.

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