Roast Aubergine, Courgette and Chickpeas with Green Herb Dressing

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Roast Aubergine, Courgette and Chickpeas with Green Herb Dressing
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Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 160 g aubergine2cm cubed
  • 160 g courgette 2cm cubed
  • 1 tbsp olive oil
  • 1 chickpeas (can)drained and rinsed
  • 160 g iceburg lettuceroughly chopped (any lettuce leaves would work)
  • parsley 1 handful finely chopped

Dressing

  • 2 tbsp yoghurt (dairy)or plant based alternative
  • 1 tbsp mayonnaiseor plant based alternative
  • 10 g dill
  • 10 g parsley
  • 10 g basil
  • 1 tsp capers
  • 1 tbsp olive oil
  • 0.5 lemonzest and juice (half a lemon)
DinnerLunch

Prep: 10 mins Cooks: 30 mins

Ingredients (Serves 2)

Metric
Imperial

  • 160 g aubergine2cm cubed
  • 160 g courgette 2cm cubed
  • 1 tbsp olive oil
  • 1 chickpeas (can)drained and rinsed
  • 160 g iceburg lettuceroughly chopped (any lettuce leaves would work)
  • parsley 1 handful finely chopped

Dressing

  • 2 tbsp yoghurt (dairy)or plant based alternative
  • 1 tbsp mayonnaiseor plant based alternative
  • 10 g dill
  • 10 g parsley
  • 10 g basil
  • 1 tsp capers
  • 1 tbsp olive oil
  • 0.5 lemonzest and juice (half a lemon)

Preheat the oven to 200°C (180°C 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.

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