Delicious, refreshing summer chickpea & aubergine salad.
1 can chickpeas (drained)
fresh coriander (or fresh parsley)
1 tsp liquid, clear honey
juice from 0.50 lemon
2 tsp olive oil
1 tsp sweet pepper powder
Chop aubergine , sprinkle with olive oil and bake until brownish in 200 C degrees. Takes around 20-30 mins. Combine with chickpeas and coriander and dressing ingredients.