Rinse the chickpeas and allow them to drain properly.
Slice the aubergines into medium slices, slightly salt on both sides and set aside.
In a large deep nonstick frying pan or a shallower cooking pot put a tiny amount of coconut oil (1/2 tbsp). Place the courgette cut into small slices and the snapped green beans. Cook on medium fire for about 10-15 min till the courgettes get slightly soft and brown, tossing occasionally.
When cooked sprinkle some salt, freshly ground black pepper, crushed and chopped garlic, turmeric powder, zaatar powder, fennel seeds. Add the chickpeas and the dry nettles. Toss and cook for an extra 3-4 minutes. When finished, place in a large bowl to cool.
Meanwhile, pat dry the aubergines with a paper or kitchen towel to wipe all the released juice or simply squeeze them in your hands. In a separate pan or the same pot/frying pan after being used to cook the beans and the courgette, add 1/2 tbsp coconut oil. Cook the aubergines on both sides on medium fire. Do not add salt as they have absorbed most of the sprinkled salt already. When all cooked add to the chickpeas and give a good old toss.
Zest and juice half a lemon, add the zest and sprinkle the juice all over the salad! Enjoy it, it is so delicious.
Did you make this yummy chickpeas and nettles super salad?
Please do let me know how you liked it, and if you gave it any twist, all in all, how did it turn out for you, did you use any other ingredients, why not leave a comment below or even share a picture on Instagram with the hashtag #ramonascuisine. ?