Moroccan Salad with Chickpeas and Aubergine

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Makes 4


Grilled aubergine and chickpeas make our Moroccan salad the perfect side dish for barbecues or a delicious light lunch. Fresh for the summer. 

This Moroccan salad is packed full of flavour and uses fresh veggies and chickpeas for a light lunch or delicious side dish at a barbecue. Serve with couscous and add your own additional topping if you wish. A sprinkle of feta on top is optional but can add a creamy texture to the salad. When grilling the aubergine, this can be done inside, with a griddle, or on a barbecue grill.  

Take the salad to another level and serve with khobz, a traditional Moroccan flatbread. 

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Ingredients image

What you'll need...

For the salad
  • 2 aubergines
  • 400g chickpeas, canned
  • 2 – 3 tbsp olive oil
  • 1 red onion, finely chopped
  • Handful of pistachios, chopped
  • Handful of fresh coriander, roughly chopped
  • Feta cheese, optional
For the dressing
  • 1 tsp clear honey
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 lemon, juice only
  • 4 tbsp olive oil


  1. Thickly slice the aubergines and place over a griddle or grill rack. Brush lightly with olive oil, season with salt and pepper, then grill until browned. Turn the aubergine slices over and brush with oil again and season before grilling until tender. Remove from the grill and slice into smaller pieces. 

  2. Drain and rinse the chickpeas before tipping into a bowl with the coriander, red onion and grilled aubergine. Mix and top with the chopped pistachios and feta, if desired. 

  3. Mix the dressing ingredients in a lidded jar, shake well, and serve alongside the salad. 

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