Moroccan aubergine & chickpea salad

Moroccan aubergine & chickpea salad

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(32 ratings)

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Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4 - 6

This salad is delicious served with grills, or serve with couscous for a veggie lunch

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition

kcalories
263
protein
7g
carbs
17g
fat
19g
saturates
2g
fibre
6g
sugar
6g
salt
0.35g

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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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.

Recipe from Good Food magazine, September 2006

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Comments

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

rwneal's picture
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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
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Delicious and easy to make. Next time, a little less of lemon juice.

yummy80's picture
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This is lovely and light. I added some freshly chopped tomatoes and sultanas. I also used the dressing to marinate the aubergines rather than just oil. mmmmm!

tarradiddle1's picture
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omg, i have just made this for tea and hubby is late - tempted to just eat it all myself and send him out to forage for himself. Have fried the aubergine after brushing it with the dressing, used smoked paprika and added some mint and parsley along with the corriander. Am serving with good quality chilli sausages and think that it will definately become a favorite

meenie's picture
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Lovely and easy. I used one aubergine and one courgette instead, and replaced lemon with vinegar, and the taste was superb!

vbonnemain's picture
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Wonderful flavours and really filling salad. Instead of plain olive oil to coat the aubergines, I used the dressing to give a bit more flavour and I grilled them almost 10-12 mins. Whenever I cook aubergines they always seem to absorb too much oil and taste heavy, but in this recipe they didn't.

gangajay's picture
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Totally delicious! I used black cumin instead of regular cumin. It has a wonderful smoky mint flavour. I also used smoked paprika and black cumin to flavour the oil I used to brush the aubergine slices, and regular paprika in the dressing. Since I don't like raw onion, I cut the onion into quarters and grilled it too. I served this on a bed of salad leaves for a main course lunch.

baberlevel's picture
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quick and tasty dinner.
I used parsley instead of coriander and added some tomato cubes and feta as well.

bluebird002's picture
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Bit oily and odd tasting but looks lovely and was interesting to try.

kiisudankan's picture
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Really delicious!

luluboust's picture

This recipe sounds almost delicious, sadly i cannot eat 2 things cloves [which are not present] and corriander :(
Is there any other herb you could suggest as an alternative to corriander?

tussikind's picture
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GORGEOUS! a fantastic dish and easy to make!!!

eleanormayo's picture
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I used a griddle pan for (just one) aubergine and also griddled the red onion & a green pepper I had that needed using up. I added morrocan spice mix to the dressing and chucked in some strips of salami that also needed using up - it was a tasty lunch

sarahbean's picture
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very tasty! although it was a bit aubergine heavy so i just use one now

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