Amelia Freer's Ultimate Weekday Lunch: Chickpea + Eggplant Salad

Amelia Freer's got fans all over the world, thanks to her simple, whole-foods approach to food. She counts Sam Smith and Boy George among her devotees.

After the success of her first book, Eat. Nourish. Glow., we were excited to get our hands on her follow-up book, Cook. Nourish. Glow. Here's a salad she cooks to take on the road with her. Whether she's brown-bagging her lunch or hopping on a plane, this salad will hold up well.

This recipe celebrates the chickpea, which is an excellent source of fiber, protein, and iron, and perfect for keeping us going on busy days.

Preparation

2. Next prepare the eggplant. Spread the half-moon slices out on a baking tray and brush them with olive oil. Place under a high grill for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice — you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the grill until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.

3. On the same baking tray, spread out the chickpeas and grill until they’re golden. Add them to the bowl of eggplant.