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16 Jun, 2021

Aubergine and Chickpea Salad

Aubergine season is upon us and I wanted to share one of my favourite ways to serve it, oven baked served in a warm salad. In my mind there is no better accompaniment to aubergine than tahini and the dressing in this salad is smoky, sweet, earthy and sharp, the perfect zingyness to accompany the smoky aubergine.


Serves 2.


  • 1 aubergine
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Maldon Salt
  • Cracked Black pepper
  • 1tbsp tahini
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp rapeseed oil
  • 300g chickpeas
  • 100g pomegranate seeds
  • 1 small baby gem lettuce, sliced
  • 100g rocket
  • 1 spring onion, finely sliced
  • Zest 1 orange
  • Zest of 1 lemon
  • Handful mint leaves, finely chopped
  • Handful coriander, finely chopped


  1. Cut the aubergine into eight wedges, cutting into half lengthways and then each half into four pieces. Place them on a baking tray, drizzle them in olive oil and sprinkle over the smoked paprika, salt and pepper. Roast for at least 20-30 minutes until the outer skin is crisp and golden and the flesh is soft.
  2. To make the tahini dressing mix the tahini, cider vinegar, mustard, maple syrup and olive oil together, then season with a good pinch of Maldon salt.
  3. In a large mixing bowl combine the chickpeas, pomegranate, lettuce and rocket and drizzle over some olive oil, salt and pepper. Tip this onto a serving platter, add the aubergine and pour over the tahini dressing. Garnish with the spring onion, orange and lemon zest, mint leaves and coriander. And a final sprinkle of salt and pepper.
  4. Enjoy on its own or as part of a big sharing spread, it goes well with roasted cauliflower steaks or a quinoa salad.