Chickpea and Aubergine Salad – a delicious recipe with red onions, aubergines, olive oil, Salt, black pepper, tins of chickpeas. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the oven to 220C (425F), Gas mark 7.
2
Place the onion wedges in a bowl with the aubergine pieces, pour over the olive oil, season with salt and pepper and stir together to combine.
3
Spread out on a baking tray and roast in the oven for 18 to 20 minutes or until the vegetables are softened and lightly browned.
4
Meanwhile, place the chickpeas in a bowl and season with salt and pepper, then make the dressing by mixing the yoghurt with the paprika and mint in another bowl.
5
To serve, mix together the roasted onion and aubergine with the chickpeas, then place in one large serving dish or divide between individual plates, drizzle with the yoghurt dressing and scatter the rocket leaves on top.
454
kcal
Calories
39
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 red onions (peeled and cut through the root into 8 wedges), 2 large or 4 medium aubergines (cut into 1-2cm cubes), 150 ml olive oil, Salt and freshly ground, and more.
Yes, Chickpea and Aubergine Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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