Roast Aubergine, Courgette and Chickpeas with Green Herb Dressing

Serves 2

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  • 160g Aubergine, cut into 2cm cubes
  • 160g Courgette, cut into 2cm cubes
  • 1 tbsp Olive oil
  • Salt and pepper
  • 1 x 400g tin of Chickpeas, rinsed and drained
  • 160g Lettuce leaves, roughly chopped
  • Handful of Parsley, finely chopped

For the dressing

  • 2 tbsp Yoghurt (or free from alternative)
  • 1 tbsp Mayonnaise (or free from alternative)
  • 30g Fresh herbs (10g dill, 10g parsley, 10g basil)
  • 1 tsp Capers
  • 1 tbsp Olive oil
  • Juice and rind of ½ a lemon
  • Pinch of Salt and pepper

Preheat the oven to 200C (180C fan) and put the aubergine and courgette on a baking tray. Drizzle with the olive oil and roast in the oven for 20 minutes.

Add the chickpeas, toss to coat in the olive oil, then roast for a further 10 minutes.

To make the dressing, put the yoghurt, mayonnaise, herbs, capers, olive oil, lemon juice and rind and a big pinch of salt and pepper into a blender and blitz for 1-2 minutes, or until smooth.

Put the lettuce leaves in a large mixing bowl, add the roasted veggies and chickpeas and pour over the dressing. Toss to combine.

Divide between two bowls and top with chopped parsley.

View Roast Aubergine, Courgette and Chickpeas with Green Herb Dressing

Prep time: 10 minutes

Cook time: 30 minutes

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Dinner, Lunch, Salad, Side, Dairy Free, Gluten Free, Vegan, Vegetarian

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