Moroccan aubergine & chickpea salad

Moroccan aubergine & chickpea salad

  • 1
  • 2
  • 3
  • 4
  • 5
(52 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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 aubergines



    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Sep, 2018
I love this salad! I make it about once every two weeks. Its perfect for lunches throughout the week. Definitely better after the first day. Everybody I make it for wants the recipe!
8th Jun, 2017
Have made this twice first time I think I may have uded too much red onion which overpowered the flavour, so tried again using less onion and added the chick peas and left in the fridge for a few hours to marinate. Griddled the aubergine and some halloumi then served with the dressing. Delicious, my 8 year old loved it too so didn't have enough to take to work the next day!
26th Oct, 2016
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
4th Oct, 2016
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.
19th Sep, 2016
This is one of the nicest salads I've ever made. Will be making again.
26th May, 2016
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.
29th Nov, 2015
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.
6th Nov, 2015
Delicious & feels so healthy, I spice it up a bit by using sharp red onions & adding 1/2 tsp chilli powder.
9th Jul, 2015
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.
29th Nov, 2015
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
28th Jan, 2018
Used less onion and cooked the aubergine for longer. But it's delicious. Served with sourdough.
6th Jan, 2018
If you blend this (for example because you grilled the aubergine in too much oil and thought it would be ruined!) then it also makes an amazing sweet humous!
29th Nov, 2015
Make it 24hours earlier so the flavours develop.