Moroccan Aubergine & Chickpea Salad
This recipe brings together smoky grilled aubergines, hearty chickpeas, and zesty lemon dressing to create a vibrant and satisfying salad. Perfect for a light summer lunch or a flavorful side dish, this dish is bursting with fresh flavors and textures that will leave your taste buds delighted.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4 - 6
Nutrition
- Calories: 263 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 17 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.35 milligram of sodium
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