We love a good summer salad and that’s what we serving up for this week’s Monday Meal.

Combing chickpeas and fried eggplant makes for a satisfying dish!

Ingredients

1 eggplant, cut into 3 cm slices
1 can chickpeas
1 avocado, diced
1 large tomato, diced
1 Lebanese cucumber, diced
1 Spanish onion, sliced into rings
1/2 oak lettuce
1/4 bunch parsley
1/4 small red cabbage, chopped
Olive oil
Salt & pepper
Juice 1 lemon

Method

Heat a frypan over medium heat.

Brush eggplant with olive oil and season well with salt and pepper.

Fry until golden on each side, drain on a paper towel.

Arrange the chickpeas and all salad ingredients on a large platter.

Add the eggplant, season with salt and pepper, drizzle over olive oil and lemon juice.

Enjoy!