The BBC Good Food logo
Moroccan aubergine & chickpea salad

Moroccan aubergine & chickpea salad

By
Rating: 5 out of 5.77 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

  • Healthy
  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal263
fat19g
saturates2g
carbs17g
sugars6g
fibre6g
protein7g
low insalt0.35g
Advertisement

Ingredients

For the dressing

Method

  • STEP 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.

  • STEP 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.77 ratings

Sponsored content