Chickpea, charred aubergine & feta salad

This sharing salad contains two of your 5-a-day and is packed with flavour. Ensure the feta is vegetarian if needed

  • Prep:15 mins
    Cook:20 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 259
  • fat 17g
  • saturates 4g
  • carbs 14g
  • sugars 0g
  • fibre 6g
  • protein 10g
  • salt 0.42g


  • 1 large or 2 medium aubergines
  • 4 tbsp olive oil
  • 1 tsp chilli flakes
  • 1 lemon, juiced
  • 2 x 400g cans chickpeas, drained
  • small handful of mint, finely chopped, plus some whole leaves to serve
  • 2 tbsp toasted pine nuts
  • 200g feta, crumbled


  1. Thinly slice the aubergine lengthways into 1cm-thick pieces, then slice each into three strips. Toss with 2 tbsp of the oil and some salt. Heat a griddle pan over a high heat or until almost smoking, then griddle the strips for 2-3 mins on each side until tender. Transfer to a large bowl (you can also barbecue them if you prefer).

  2. Mix the chilli flakes, lemon juice and remaining oil together with some seasoning. Tip the chickpeas into the bowl with the aubergine, add the dressing and mint, then toss everything together. Tip onto a serving platter, scatter over the pine nuts and feta, and scatter over some mint leaves to serve. 

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