Moroccan aubergine & chickpea salad

Recipe uploaded by

Mary Cadogan

18 ratings

Recipe by Mary Cadogan

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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.

263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, sugar 6g, salt 0.35 g

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Ingredients

• 2 aubergines
• 2-3 tbsp olive oil
• 400g can chickpeas
• good bunch fresh coriander , roughly chopped
• 1 red onion , finely chopped

FOR THE DRESSING

• 1 tsp each paprika and ground cumin
• 1 tsp clear honey
• 1 lemon , juice only
• 4 tbsp olive oil

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 15 mins

Cook 20 mins

Vegetarian, Super healthy

Ingredients

• 2 aubergines
• 2-3 tbsp olive oil
• 400g can chickpeas
• good bunch fresh coriander , roughly chopped
• 1 red onion , finely chopped

FOR THE DRESSING

• 1 tsp each paprika and ground cumin
• 1 tsp clear honey
• 1 lemon , juice only
• 4 tbsp olive oil

263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, sugar 6g, salt 0.35 g

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