Autumn Vegetable and Chickpea Salad

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  • 2 courgettes, chopped into 1 cm dice
  • 1 eggplant, diced into 1cm pieces
  • 1 red capsicum
  • 1 clove garlic, crushed and chopped
  • 1 red onion, finely chopped
  • 1 400g can chickpeas, drained and rinsed
  • 2 tablespoons chopped parsley
  • 1/4 cup pine nuts, lightly toasted
  • 1 tablespoon each: extra virgin olive oil and lemon juice
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper


Heat a little oil in a frying pan and cook eggplants and courgette over a medium- high heat until starting to colour and just tender.  Remove the pan from the heat.
At the same time grill capsicum until blackened all over, allow to cool slightly and then rub skin off, remove seeds and membrane and chop.
Add the capsicum, onion, chick peas, pine nuts and parsley to the pan and toss to combine.  Mix the lemon juice, olive oil, cumin and season with salt and pepper.  Drizzle dressing over the salad and serve warm or at room temperature.


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5 thoughts on “Autumn Vegetable and Chickpea Salad

  1. Hi Helen;
    I love your website !! I’m going to make your Autumn Veg. & Chickpea Salad and I will be making it today and experimenting as to which one of my spices will be good on it. Will let you know results.. Would like to have lunch with you and Bridget before the radio show Saturday. Could we meet for lunch Wed. or Thur.? I saw your video on jasmine rice and it is perfect timing ’cause I was going to make my Exotic Curry Fried Rice with Cranberries for your radio show and I always use Jasmine rice to make it. You can see the recipe on my website.
    My phone number at my daughters house in Auckland is 649-849-2363. Looking forward to seeing you two again……..Aloha, Kai

  2. Looks yummy and I am keen to try making it. I think I can see pine nuts in the photo but don’t see it mentioned in the recipe…am I seeing things?

    • I don’t know how many times I looked for pine nuts in the recipe to no avail and today I find them so ignore my previous comment