Miso Aubergine + Crispy Chickpea Salad with Crispy Onions
Miso Aubergine + Chickpea Salad with Crispy Onions
Bold Bean Co
We teamed up with our friends at Nojo London to create this super hearty salad.
2 tbsp olive oil
2 aubergines, roughly chopped into medium-sized chunks
2 tbsp Nojo London White Miso Sauce (or any other miso paste)
1 onion, thinly sliced
1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins), drained
1 bag of mixed salad leaves (roughly 60g)
A small bunch of fresh coriander (roughly 10g)
3 tbsp greek yoghurt
- ½ lemon juice
- Salt + pepper
For the lemony, yoghurt dressing:
Preheat the oven to 180°C.
Put the diced aubergines into a large roasting tin along with a good drizzle of olive oil, salt + pepper and toss to combine. Roast for 20 minutes.
Meanwhile, heat olive oil in a frying pan at a medium heat. Add the sliced onion and fry for 8-10 minutes until they turn super crispy and caramelise, tossing frequently.
Once the 20 minutes is up, remove the aubergine from the oven and set aside.
Pour the chickpeas into the roasting tin with the aubergine. Add the miso paste and toss to coat. Put back in the oven for another 10 minutes to allow the chickpeas to get crispy.
Meanwhile, start to plate up the salad leaves and roughly chop the coriander. Make the yogurt by simply mixing the yogurt and lemon juice together in a small bowl with a dash of water to loosen. Add a pinch of salt to taste.
Once cooked, remove the aubergine + chickpea mix from the oven and set aside. Take the onions off the heat once crispy.
Plate up the salad leaves and pour over the aubergines and chickpeas. Spoon over those crispy onions and sprinkle with the fresh coriander. Finish with a drizzle of the lemony yogurt for a touch of freshness.