Aubergine, Chickpea and Feta Salad


Aubergine, Chickpea and Feta Salad – a very simple salad that can be on the plate within 15 minutes. It may be easy, but this salad packs in the flavour with seasoned and grilled aubergine, creamy chickpeas, salty feta and a homemade dressing. Let me know if you try this recipe, or any other of my recipes over on Instagram using #documentingmydinner

Aubergine, Chickpea and Feta Salad


Serves 2

Difficulty Level: Rookie


For the Aubergine, Chickpea and Feta Salad :

  • 2 Aubergines, cut into chunks
  • 400g tin of chickpeas
  • 150g Feta, crumbled
  • 2 large handfuls of spinach
  • Extra virgin olive oil
  • Salt and pepper

For the dressing:

    100ml extra virgin olive oil
    Half a garlic clove, crushed or grated50ml red wine vinegarJuice of one lemon
    Teaspoon dried basil or oregano
    Salt and pepper
  1. Heat the grill to high. Toss the chunks of aubergine with a drizzle of extra virgin olive oil and season with plenty salt and pepper. Grill for approximately 10 minutes, until soft and beginning to colour.
  2. Drain the chickpeas and add to the aubergine, tossing to mix and grilling for a further 5 minutes.
  3. Meanwhile, shake the dressing ingredients in a jar to mix.
  4. Put the spinach in a bowl and crumble in the feta. Add the aubergine and chickpeas (allow to cool first if preferred) then drizzle in a couple tablespoons of the dressing. Mix together.
  5. Serve the Chickpea, Aubergine and Feta Salad with flatbread.

One Comment

  1. Pingback: Squash, Chickpea and Coconut Curry with Onion Seed Flatbreads - Documenting My Dinner

Leave a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.