Mixed salad of chickpeas and grilled aubergine with tomatoes, olives and chopped parsley garnish

Chickpea and grilled aubergine salad

Serves 6



1 large aubergine (diced into large chunks) 
Low sodium salt 
2 tablespoons olive oil 
3 large ripe tomatoes, diced 
1 red onion, finely chopped
1 can chickpeas (400g), drained and rinsed 
2 tablespoons black olives, chopped 
Small handful chopped coriander
Small handful chopped flat leaf parsley


2 cloves garlic, minced 
Pinch of cumin 
Pinch of paprika 
1 tablespoon white wine vinegar 
1/2 to 1 lemon, juiced, to taste 
1 teaspoon clear honey 
100ml extra virgin olive oil 
Low sodium salt and fresh black pepper, to taste


Sprinkle the aubergine chunks with salt and let sit for 30 minutes to remove bitterness. Rinse and dry.

Preheat oven to 180°C. Line a large baking tray with baking parchment and spread aubergine chunks evenly onto it. 

Drizzle the aubergine with the olive oil and bake for 20 minutes or until tender and browned. Leave to cool.

In a bowl, combine the diced tomatoes, red onion, chickpeas and black olives. Add the aubergine once cooled. Set aside.

In a separate bowl, combine all ingredients for the dressing except for the extra virgin olive oil and salt. Then, while whisking, drizzle in olive oil to create an emulsion. 

Season with salt, to taste (taking into account that the aubergine is already salted).

Toss salad in dressing and garnish with fresh coriander and parsley. 

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