Chickpea & Veggie Salad

Chickpea & Veggie Salad

This is a fab little pantry salad that I often turn to when I haven’t had a chance to get to the shops in a while. Grilled veg in a jar are super handy for such occasions, however if you have the time to grill your own veg you’ll be rewarded with an even lovelier salad.

Enough for 2
takes: 15 minutes
1 jar grilled red peppers (280g / 10oz), drained
1 jar grilled eggplant (280g / 10oz), drained
1 can chickpeas (400g / 14oz), drained
1 tablespoon sherry or red wine vinegar
handful almonds, optional

1. Place a medium frying pan or skillet over a medium heat. Add drained peppers, eggplant (aubergine) and chickpeas. Stir fry for a few minutes or until the veg are warm and the chickpeas have browned slightly.

2. Meanwhile, combine vinegar with 2 tablespoons extra virgin olive oil. Wait and season later as there is probably enough salt in the veg and chickpeas already.

3. Toss warm veg in with the salad. Taste and season. Serve with almonds scattered over the top.

Prepare Ahead?

You could easily prepare this a few days in advance and keep in the fridge. Bring it up to room temp or reheat in a pan before serving. I’d leave the almonds to add at the last minute because they can go a little soggy in the dressing.

Leftover Potential

Will keep in the fridge for a week or so.

Variations

carnivore – fry some sliced chorizo, other sausage or chicken in the pan and add to the salad. Or serve with some finely sliced salami or proscuitto scattered over.

more protein – shed the meat from half a BBQ chicken and toss in at the end. Or serve with a couple of halved boiled eggs.

greens – to freshen things up, toss in a handful of chopped flat leaf parsley or torn mint leaves or a handful of washed baby spinach leaves.

pescetarian – add canned tuna.

low carb/paleo – replace chickpeas with roast cauliflower.

cheesy – serve with soft goats cheese or feta crumbled over.

nut-free – skip the almonds completely or substitute in some cheese or protein as per the suggestions above.

carb lovers / more substantial – serve with pita bread and hummus or cooked pasta.

Waste Avoidance Strategy

all ingredients – will keep in the pantry. If using grilled veg from the deli (not packed in a jar) best to keep in the fridge covered in olive oil.

Problem Solving Guide

too salty – be careful with the seasoning as preserved veg tend to be quite salty.

too dry – toss in a little extra olive oil and vinegar.

too oily – next time drain your veg on paper towel before using. For now just transfer the salad to a clean bowl, leaving as much oil behind as you can. Toss in the clean bowl to disperse more of the oil onto the sides of the bowl.

no veg? – feel free to char grill some red pepper and sliced eggplant (aubergine) yourself if you can’t find good prepackaged ones. Or use whatever veg you have on hand, some slice and softened onions would be lovely as would a drained jar of artichoke hearts or sun dried tomatoes. Olives would also work – pretty much all the antipasto veg are great.

Serving Suggestions

With the chickpeas and almonds it’s a great vegetarian meal on its own.

Also lovely as a side salad with grilled or roast meat or poultry. Would also be great with kebabs or falafels.

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