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Chickpea, charred aubergine and feta salad in a serving dish with halloumi on the side

Chickpea, charred aubergine & feta salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

This sharing salad contains two of your 5-a-day and is packed with flavour. Ensure the feta is vegetarian if needed

  • Easily doubled
Nutrition: (6)
HighlightNutrientUnit
kcal259
fat17g
saturates4g
carbs14g
low insugars2g
fibre6g
protein10g
salt0.42g
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Ingredients

  • 1 large or 2 medium aubergines
  • 4 tbsp olive oil
  • 1 tsp chilli flakes
  • 1 lemon, juiced
  • 2 x 400g cans chickpeas, drained
  • small handful of mint, finely chopped, plus some whole leaves to serve
  • 2 tbsp toasted pine nuts
  • 200g feta, crumbled

Method

  • STEP 1

    Thinly slice the aubergine lengthways into 1cm-thick pieces, then slice each into three strips. Toss with 2 tbsp of the oil and some salt. Heat a griddle pan over a high heat or until almost smoking, then griddle the strips for 2-3 mins on each side until tender. Transfer to a large bowl (you can also barbecue them if you prefer).

  • STEP 2

    Mix the chilli flakes, lemon juice and remaining oil together with some seasoning. Tip the chickpeas into the bowl with the aubergine, add the dressing and mint, then toss everything together. Tip onto a serving platter, scatter over the pine nuts and feta, and scatter over some mint leaves to serve.

Recipe tip

It’s important to slice the aubergine thinly so it cooks properly.

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