Chickpea & Amaranth Salad

READY IN: 45mins




  • Wash and prepare herbs and vegetables.
  • Place aubergine slices on a chopping board and sprinkle with salt.
  • Preheat oven to 200 degrees.
  • Line an ovenproof dish with greaseproof paper and place the cauliflower florets inside.
  • Drizzle the cauliflower with regular olive oil and sprinkle with za'atar or sumac, cumin, salt and pepper, then bake for 30 minutes or until crisp and tender.
  • Add boiling water to the amaranth (or your chosen seed or grain) and cook according packet instructions.
  • Mix red onion, chickpeas, radish, salad leaves and herbs together in a bowl, with a drizzle of extra virgin olive oil and a splash of balsamic vinegar.
  • Add eggplant and zucchini to a frying pan with a splash of hot (but not smoking) olive oil and fry until starting to brown. Add red pepper and continue to fry until the mix is part blackened.
  • Combine the amaranth with the salad mix then serve.
  • Pile roasted cauliflower and fried vegetables on top of the salad mix, then sprinkle with seeds and extra fresh herbs if desired.