I love the different textures of this salad, with the soft roasted aubergine and the firmness of the chickpeas. A perfect warm salad for a summers day lunch time.
Ingredients
- 400g tinned chickpeas
- 2 cubed or thinly sliced aubergines
- 1 sliced roasted red pepper
- 2 red onions finely sliced
- squeeze of lemon juice
- 2 sprigs of rosemary
- drizzle of olive oil
- salt and pepper
For the dressing
- 150g greek yoghurt
- small bunch of mint finely chopped
- small bunch of coriander finely chopped
- juice of 1 lemon
- 5 dessert spoons of olive oil
- salt and pepper
