Moroccan aubergine & chickpea salad

Moroccan aubergine & chickpea salad

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(75 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…

  • 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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19th Aug, 2019
Delicious. I halved the oil as I prefer more of a citrus flavour and trying to cut back on calories. Didn't seem to take anything away from the gorgeous dressing. Added a red chilli and a tsp of balsamic vinegar. Worth marinading for a few hours as it stops the onions being overpowering and the flavours just get better.
9th Jul, 2019
A regular salad for us now, delicious flavours to accompany a BBQ.
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.


7th Mar, 2019
Is the nutritional information for 4 or 6 servings? Thanks.
goodfoodteam's picture
11th Mar, 2019
Thanks for your question. It is for 6 servings.
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.
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