Shopping Cart
You have no items in your cart
Moroccan aubergine & chickpea salad
This salad is delicious served with grills, or serve with couscous for a veggie lunch
INGREDIENTS
- 2 aubergines
- 2-3 tbsp olive oil
- 400g can chickpeas
- good bunch fresh coriander, roughly chopped
- 1 red onion, finely chopped
- 1 tsp each paprika and ground cumin
- 1 tsp clear honey
- 1 lemon, juice only
- 4 tbsp olive oil
For the dressing
INSTRUCTIONS
- 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.
