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   ![Roasted Aubergine & Chickpea Salad With Harissa Cream](https://media.sheerluxe.com/E6MjJlRSRYx1hspx_Z3HZwGjBQ4=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2022%2F01%2Froasted-aubergine-chickpea-salad-harissa-cream.png?itok=8DhH9nsC)

  

 

 



 

 

[Life](/life)

 /  10 January 2022  

#  Roasted Aubergine &amp; Chickpea Salad With Harissa Cream  


This is a great salad to make at home because it looks so impressive and tastes delicious, but is also quick and simple to make. Bite-sized chunks of aubergine and chickpeas are roasted in the oven, while you blend together a simple creamy dip using cashews, harissa paste and lime juice. It's then topped with crumbled feta, sliced spring onions and chilli flakes to bring it all together in one stunning dish. For a vegan version, simply leave out the feta or replace it with a vegan alternative.  


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Serves

 4 

 



Total Time

 1 Hour 

 



 

 

Ingredients

 For the salad  


   2 large aubergines, cut into bite-sized chunks  

   1x 400g can of chickpeas, drained  

   1 tsp of smoked paprika  

   100g of feta (optional)  

   2 spring onions, thinly sliced  

   1 pinch of chilli flakes  

   Olive oil  

   Salt &amp; pepper  

 



  

 For the harissa cashew dip  


   200g of cashews  

   2-3 tbsp of harissa paste (or less depending on how spicy your harissa paste is, we use Belazu rose harissa paste for the best results)  

   180ml of almond milk  

   1 garlic clove, peeled  

   Juice of 1 lime  

   Pinch of salt  

 



  

 



Method

 Step 1 

Place the cashews in a small bowl and cover with boiling water. Leave to soak for at least 10 minutes in order to soften.



 Step 2 

Preheat the oven to 190°C (Fan).



 Step 3 

Place the aubergine chunks and drained chickpeas into a large baking tray and drizzle with olive oil, the paprika and a good pinch of salt. Mix well until all of the aubergine chunks are coated in olive oil (if not, add a splash more) and cook for 25-30 minutes, or until the aubergines turn soft.



 Step 4 

While the aubergines are cooking, drain the cashews and place into a powerful blender (we use a NutriBullet). Add the rest of the cashew dip ingredients and blend until smooth and creamy.



 Step 5 

Spoon the creamy harissa dip onto the base of a serving plate and top with the roasted aubergines and chickpeas.



 Step 6 

Crumble the feta over the top and sprinkle with sliced spring onions. Top with a pinch of chilli flakes and some pepper before serving.



 



 

 

 

 

 

 

 

Recipe courtesy of Bitter Lemon Food. Visit [BitterLemonFood.com](https://www.bitterlemonfood.com/) &amp; follow [@BitterLemonFood](https://www.instagram.com/bitterlemonfood/)

 

 

 

 

  

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