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 (46)

yummy80's picture
5

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
5

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
4

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

VicParis's picture
5

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
5

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
5

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

bluebird002's picture
3

Bit oily and odd tasting but looks lovely and was interesting to try.

kiisudankan's picture
5

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
5

GORGEOUS! a fantastic dish and easy to make!!!

eleanormayo's picture
4

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
5

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

kattowgirl's picture
4

Just made this and it was a really nice light meal (or side dish).

I added chopped garlic to the dressing, which really gave an extra kick and used parsely instead of corriander as I don't like that.

Was very easy (but needed to cook the aubergine for more than the recommended time).

aperjes81's picture

Delicious - great for lunch!

littlemissme's picture
4

Absolutely yummy and easy to make! great for a quick lunch

lukash's picture

Great veggie dish. Griddled the Aubergines for extra flavour, and used smoked paprika as per Caro's suggestion above. Delicious!

kiwicaro's picture
5

Delicious. Every time I make it someone asks for the recipe. I changed the paprika for smoked paprika (my latest addiction).

mmmmmmmmmmlekker's picture
4

this is a really nice one! I just had it and it tasted great!
Put this in my binder immediately.

dunnepearl36's picture
5

I found this very easy to do. I had a courgette in the fridge so grilled this along with the aubergine.
We loved it and will certainly cook again

sherah's picture
5

This was great. I've never been too keen on Aubergine but the combination of the flavours and textures was really lovely. It's better eaten the day you make it. I only used one Aubergine and there was enough for 2 meals. Work mates were jealous when I opened up my lunch box and I've passed the recipe on!

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