Roasted aubergine, chickpeas & tahini dressing recipe

A hearty vegan salad that is perfect just as it is, or makes a great side to barbecued lamb or chicken.

roasted aubergine, chickpeas & tahini dressing
Maja Smend

Serves 4

2 aubergines, cut into chunks
4 tbsp olive oil
2 large garlic cloves, finely grated
1 lemon, zest and juice
1 tsp za’atar
400g can chickpeas, drained and rinsed
250g day-old sourdough bread, crusts removed and roughly torn
1 tbsp maple syrup
4 tbsp tahini
4 heads red chicory, leaves roughly chopped
Handful mint leaves, to serve (optional)

  1. Preheat the oven to 220C/200C fan/gas 7; line your largest oven tray with foil. In a large mixing bowl toss the aubergine with 2 tbsp oil and arrange on one side of the tray. Roast for 15 minutes.
  2. Grate half of one clove of garlic into a bowl and set aside for the dressing. Grate the rest into the same bowl you used for the aubergine then mix with the lemon zest, za’atar and remaining 2 tbsp oil. Toss in the chickpeas and torn bread.
  3. Mix the maple syrup and 1 tbsp lemon juice. Take the roasting tray out of the oven and spoon this mixture over the aubergine, turning to coat in the juices. Scatter the chickpeas and bread on the other side of the tray. Season everything with salt and pepper. Roast for 15 minutes.
  4. For the dressing, to the bowl with the grated garlic add the tahini, remaining lemon juice and 4-5 tbsp cold water and whisk to a smooth dressing, then season.
  5. To serve, toss together the chicory leaves, toasted sourdough croutons, chickpeas and aubergine. Drizzle over the dressing and serve scattered with mint leaves, if liked.