Moroccan aubergine & chickpea salad

Moroccan aubergine & chickpea salad

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(43 ratings)

Prep: 15 mins Cook: 20 mins


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

Nutrition and extra info

  • Vegetarian
  • Healthy


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



    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



    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



    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…


  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 (46)

catie74's picture

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's picture

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's picture

This is one of the nicest salads I've ever made. Will be making again.

SiNZ's picture

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's picture

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's picture

Delicious & feels so healthy, I spice it up a bit by using sharp red onions & adding 1/2 tsp chilli powder.

Vegirl's picture

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's picture

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's picture

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's picture

Forgot to mention I also used smoked paprika which I think added lots to the dish.

claudia21's picture

Oh crumbs I messed up with this one, but it still tasted good and luckily it was a trial for just me before I unleashed it on my family! The flavours were lovely and warming and the meal was filling. I used half quantities but forgot to reduce the dressing quantities so the whole thing was too oily. Oh, the calories when I checked later!! I also forgot the lemon juice which would have helped with the oiliness. My husband is one of those sad people who cannot eat coriander so I put a large spoonful of chopped fat leaf parsley in and sprinkled it with chopped frsh mint and the mint was lovely, I will use all mint next time. Also, I lightly sauted the onion in the dressing first and warmed up the chick peas with it to have a hot dish. If using as a salad I would have left the onions raw. I also used the dressing to brush over the aubergines before grilling. A good tip from other comments. I really liked this and am glad I had a trial first!

Neelamtravel's picture

"Looking forward to making it soon"

rosy11's picture

Amazing and delicious salad I will make again and again. Defs a keeper!

HylandJosh's picture

I used slightly too much olive oil in my ignorance to the absorbent nature of the aubergine. Next time, I will cook the chickpeas and leave them to cool slightly before mixing them in - the canned variety tasted unfinished.

I will also marinade the red onion beforehand. Some stomachs are resistant to it.

adinarc's picture

Very tasty. I also added some goat cheese to it.

banshee89wraith's picture

Try as I might I cannot grow coriander all year round ans so, I fry some onions in olive oil and spices such as cumin and coriander. I stir this into various beans and also plenty of salad and grated carrot etc..
This sort of thing gives the interest in healthy foods for lunch boxes, quick meals with a myriad of additions also offering the much needed variety.

krzysztof2357's picture

Great. As others suggested use dressing to brush aubergines. Delicious !!!

rwneal's picture

Great salad which goes really well with Lamb Kofte or similar.

m_anya's picture

Beautiful salad... I added half a clove of garlic and a pinch of salt and served with grilled halloumi! This recipe is definitely a keeper!

analila14's picture

Delicious and easy to make. Next time, a little less of lemon juice.


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Tips (1)

ninadullabh's picture

Make it 24hours earlier so the flavours develop.