Moroccan aubergine & chickpea salad
- Preparation and cooking time
- Serves 4 - 6
This salad is delicious served with grills, or serve with couscous for a veggie lunch
For the dressing
- 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.