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Moroccan aubergine & chickpea salad

Moroccan aubergine & chickpea salad

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A star rating of 4.7 out of 5.81 ratingsRate
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  • 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
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Ingredients

  • 2 aubergines
  • 2-3 tbsp olive oil
  • 400g can chickpeas
  • good bunch fresh coriander , roughly chopped
  • 1 red onion , finely chopped

For the dressing

  • 1 tsp each paprika and ground cumin
  • 1 tsp clear honey
  • 1 lemon , juice only
  • 4 tbsp olive oil

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

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Overall rating

A star rating of 4.7 out of 5.81 ratings
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