Quick and easy chargrilled vegetable salad

Vegan | Seasonal | Vegetarian | Nut-Free

This flavorsome chargrilled vegetable salad is super quick and can be made ahead of time which is perfect for picnics or packed lunches. What’s great about this salad is that you can make it with almost any vegetable and you don’t have to limit yourself to the ingredients I used to create this recipe.

I used peppers and aubergine but you can add or replace them with any vegetables you like courgette, red onion or artichokes (just make sure, when you cut them be sure you cut them thin). 

Ingredients

The Salad

3 Bell peppers

1 Aubergine

1 Tin of chickpeas

1 Bag of mixed leaves

The Dressing

2 Tbsp smoked paprika

1 Tbsp Mixed herbs

1 Juice of lemon

80ml Olive oil

Method

  1. First of all, preheat the oven to 180 degrees. Then place all of the dressing ingredients into a bowl and whisk them all together.
  2. Next, drain the chickpeas and place onto a baking tray. Drizzle some of the dressing on top of chickpeas and shake until all covered. Bake for 15 – 20 minutes in the oven.
  3. Whilst the chickpeas are cooking, slice the peppers and aubergine into thin strips.
  4. Place a griddle pan onto the hob and heat it up with a splash of oil. When the pan is hot, place the peppers and aubergine slices on top and cook until you see those black lines. Then, place them on a plate to cool. (if you do not own a griddle pan don’t worry you can use an ordinary frying pan, however bare in mind the black lines will not appear).
  5. Take the chickpeas out of the oven and leave to cool. Once cooled start building your salad. You do this by putting everything in a large bowl (the dressing as well) and giving it a big mix with your hands.
  6. Serve your chargrilled vegetable salad into a serving dish, or alternatively store in a airtight container for up to 3 days.
Ingredients

The Salad

3 Bell peppers

1 Aubergine

1 Tin of chickpeas

1 Bag of mixed leaves

The Dressing

2 Tbsp smoked paprika

1 Tbsp Mixed herbs

1 Juice of lemon

80ml Olive oil

Method
  1. First of all, preheat the oven to 180 degrees. Then place all of the dressing ingredients into a bowl and whisk them all together.
  2. Next, drain the chickpeas and place onto a baking tray. Drizzle some of the dressing on top of chickpeas and shake until all covered. Bake for 15 – 20 minutes in the oven.
  3. Whilst the chickpeas are cooking, slice the peppers and aubergine into thin strips.
  4. Place a griddle pan onto the hob and heat it up with a splash of oil. When the pan is hot, place the peppers and aubergine slices on top and cook until you see those black lines. Then, place them on a plate to cool. (if you do not own a griddle pan don’t worry you can use an ordinary frying pan, however bare in mind the black lines will not appear).
  5. Take the chickpeas out of the oven and leave to cool. Once cooled start building the salad. You do this by putting everything in a large bowl (the dressing as well) and giving it a big mix with your hands.
  6. Serve your chargrilled vegetable salad into a serving dish, or alternatively store in a airtight container for up to 3 days.

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