Moroccan aubergine & chickpea salad

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

Easy
Serves 4 - 6
Preparation time 15 mins
Cook time 20 mins
Vegetarian
Vegetarian, Super healthy

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

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.

Nutrition Per Serving
263 kcalories, protein 7g, carbohydrate 17g, fat 19 g, saturated fat 2g, fibre 6g, sugar 6g, salt 0.35 g

Recipe from Good Food magazine, September 2006.