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Essential Chickpeas in Water240g Drained
240g DrainedItem price
70pPrice per unit
29.2p/100gA wonderfully fresh and vibrant salad that's perfect all year round. The roasted vegetables add a rich earthiness to the dish, while the lightness of the tomato and fresh rocket brings a summery side to the plate.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200˚C, gas mark 6. If using dried chickpeas, cook the soaked peas according to pack instructions. Meanwhile, mix the olive oil with 2½ crushed garlic cloves. Arrange the aubergine and tomatoes, cut-side up, on a large foil-lined baking tray. Brush with ½ the garlic oil, season and roast for 10 minutes.
Remove the tomatoes from the tray and set aside. Toss the canned or cooked dried chickpeas with the remaining garlic oil, the lemon zest and cumin. Season and arrange where the tomatoes were on the tray. Roast for 15 minutes with the aubergine.
Meanwhile, in a small blender, whizz the yogurt, reserved ½ crushed garlic clove, the lemon juice, maple syrup and parsley until you have a smooth, thick dressing. Arrange the rocket, tomatoes, aubergine and chickpeas on plates. Top with the dressing and scattered sesame seeds.
Typical values per serving when made using specific products in recipe
Energy | 984kJ/ 237kcals |
---|---|
Fat | 15g |
Saturated Fat | 3g |
Carbohydrates | 14g |
Sugars | 5.4g |
Fibre | 6g |
Protein | 7.9g |
Salt | 0.6g |
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29.2p/100g0 added
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£8.95Price per unit
89.5p/100ml0 added
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Quantity of Cooks' Ingredients Garlic in trolley 0
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60pPrice per unit
60p each0 added
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£1.00Price per unit
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£2.70Price per unit
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35pPrice per unit
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£2.25Price per unit
56.3p/10g0 added
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£1.10Price per unit
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£5.60Price per unit
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80pPrice per unit
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£1.75Price per unit
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£1.25Price per unit
£12.50/kg