Moroccan aubergine & chickpea salad

Moroccan aubergine & chickpea salad

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(45 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
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  • 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.

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Comments, questions and tips

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4th Sep, 2014
Forgot to mention I also used smoked paprika which I think added lots to the dish.
4th Sep, 2014
Oh crumbs I messed up with this one, but it still tasted good and luckily it was a trial for just me before I unleashed it on my family! The flavours were lovely and warming and the meal was filling. I used half quantities but forgot to reduce the dressing quantities so the whole thing was too oily. Oh, the calories when I checked later!! I also forgot the lemon juice which would have helped with the oiliness. My husband is one of those sad people who cannot eat coriander so I put a large spoonful of chopped fat leaf parsley in and sprinkled it with chopped frsh mint and the mint was lovely, I will use all mint next time. Also, I lightly sauted the onion in the dressing first and warmed up the chick peas with it to have a hot dish. If using as a salad I would have left the onions raw. I also used the dressing to brush over the aubergines before grilling. A good tip from other comments. I really liked this and am glad I had a trial first!
22nd Jul, 2015
"Looking forward to making it soon"
2nd Sep, 2013
Amazing and delicious salad I will make again and again. Defs a keeper!
27th Aug, 2013
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.
17th Jul, 2013
Very tasty. I also added some goat cheese to it.
16th May, 2013
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.
5th Jan, 2013
Great. As others suggested use dressing to brush aubergines. Delicious !!!
13th Sep, 2012
Great salad which goes really well with Lamb Kofte or similar.
29th Jul, 2012
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!


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