Moroccan aubergine & chickpea salad

Moroccan aubergine & chickpea salad

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(43 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4 - 6
This salad is delicious served with grills, or serve with couscous for a veggie lunch

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition:

  • kcal263
  • fat19g
  • saturates2g
  • carbs17g
  • sugars6g
  • fibre6g
  • protein7g
  • salt0.35g
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Ingredients

  • 2 aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2-3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 400g can chickpeas
  • good bunch fresh coriander, roughly chopped
  • 1 red onion, finely chopped

For the dressing

  • 1 tsp each paprika and ground cumin
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp clear honey
  • 1 lemon, juice only
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Thickly slice the aubergines and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from the grill and cut each slice into quarters.

  2. Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander and red onion. Mix the dressing ingredients in a screw-top jar, shake well, then use to dress the salad.

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Comments, questions and tips

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catie74
26th Oct, 2016
Great to serve with BBQ's, especially lamb as a side dish. Always popular with people I serve it too. Leftovers are even better the next day so I often make loads so school packed lunches and work lunches get a welcome change from sandwiches or pasta salad
Pbrook001
4th Oct, 2016
I add more greenery (salad leaves) and reduce the oil a little. I guess it makes it a little more mainstream but I think it's more filling and the flavours still come though.
ordonnel
19th Sep, 2016
5.05
This is one of the nicest salads I've ever made. Will be making again.
SiNZ
26th May, 2016
3.8
Not bad. The dressing is the key for flavour. I added a bit of balsamic vinegar to mine. Guests all enjoyed it as a side dish.
ninadullabh
29th Nov, 2015
Make this a minimum of 24hrs before you are going to serve this as the flavours will get absorbed and marinate all the ingredients. Otherwise it can taste bland. Very easy and so yummy.
muffinmom
6th Nov, 2015
5.05
Delicious & feels so healthy, I spice it up a bit by using sharp red onions & adding 1/2 tsp chilli powder.
Vegirl
9th Jul, 2015
3.8
This was an unusual salad and made a change but was not as amazing as l expected from the reviews. I wouldn't make it again.
ninadullabh
29th Nov, 2015
See my tip above. I felt the same when I first made it but after 24hours the flavours had developed and was really tasty. Try it again.
anaval
13th Nov, 2014
3.8
I added about 1tbsp of apple cider vinegar to the dressing because I thought it was still too oily for my taste, and it was great :D I also added broccoli to the salad. thanks for this easy healthy and great recipe!
claudia21
4th Sep, 2014
Forgot to mention I also used smoked paprika which I think added lots to the dish.

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ninadullabh
29th Nov, 2015
Make it 24hours earlier so the flavours develop.