CHICKPEAS AND AUBERGINE SALAD
* 1 aubergine
* 1 courgette
* 1 onion
* 1 tomato
* 1 red pepper
* 1 jar of cooked chickpeas
* Borges Red Wine Vinegar
* Borges Extra Virgin Olive Oil
- * Add some honey mustard to the salad.
Paso a pasoSauté all the vegetables, starting with the aubergine as it needs to cook for a little longer. When the vegetables are soft, set aside and let cool down.
Drain chickpeas and rinse them with water until all the jelly is gone. Toss everything together in a bowl and dress to taste with the vinaigrette.
Place the humus in a shallow dish and garnish it with some sweet paprika and Borges Character Olive …