Simple Moroccan salad

Aubergine and chickpeas combine in this spiced salad
Moroccan salad with aubergine and chickpeas
1 rating
Recipe by: Daria Crepostnaia | Nutritionist

This delicious and filling salad is perfect for lunch. Roasting the aubergine really brings out its flavours and the simple salad dressing adds plenty of flavour.

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Ingredients
  • For the salad:
  • 1 small aubergine (about 200g), cut into thick slices
  • Freshly ground black pepper
  • 1 x 400g can chickpeas, drained and rinsed
  • Handful coriander, roughly chopped
  • 1 small red onion, finely sliced
  • 100g baby spinach
  • For the dressing:
  • ¼ teaspoon cumin
  • ¼ teaspoon cinnamon
  • ¼ teaspoon paprika
  • 1 teaspoon runny honey
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
Time
20 minutes

Nutrition information (per serving)

SERVES:
2
CALORIES:
230
FAT:
8.2g
SALT:
0.1g
5 A DAY:
3
Method
  1. Arrange the slices of aubergine on a non-stick baking tray, season with black pepper, and place under a medium-heat grill for 4–5 minutes, or until golden brown.
  2. Remove from the grill, turn the aubergine slice over, season again with black pepper, and return to the grill for a further 3–4 minutes, until golden brown and tender. Remove from the grill and place on a plate to cool.
  3. Add the dressing ingredients into a jam jar or pot with a tight sealing lid, seal and shake well.
  4. Once the aubergine slices have cooled, cut them into bite-size pieces, and put in a bowl.
  5. Add the chickpeas, coriander and onion to the aubergine. Pour the dressing over, and mix.
  6. Divide the spinach between 2 serving dishes, then spoon the chickpea and aubergine mix over the top and serve.