Chickpea & Aubergine Salad
Submitted by sarah hyland
Roasted aubergine and sweet onions tossed with chickpeas, then drizzled with paprika-spiked yogurt and topped with peppery rocket. A vibrant vegetarian salad ready in 30 minutes.
YIELD
5 servingsPREP
10 minCOOK
20 minREADY
30 minHigh-heat roasting transforms ordinary vegetables into something special.
Aubergine chunks and onion wedges get tossed with olive oil, seasoned generously, then roasted until golden and caramelized at the edges. That deep, smoky-sweet flavor pairs beautifully with creamy chickpeas and a cooling yogurt dressing spiked with paprika and fresh mint.
Peppery rocket leaves scattered over the top add freshness and a slight bite that cuts through the richness. Serve this as a light main course or substantial side that works warm or at room temperature.
Chef Tips
- Cut aubergine into similar-sized pieces so everything roasts evenly
- Don’t crowd the baking tray; vegetables need space to caramelize rather than steam
- Use Greek yogurt for a thicker, creamier dressing that clings to the vegetables
- Fresh mint is essential here; it brightens the whole dish in a way dried mint can’t match
Ingredients
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
black pepper
2 x 400g tins of chickpeas (drained and rinsed)
4 handfuls of rocket leaves
For the dressing:
400 ml natural yoghurt
1 tsp smoked paprika
4 tbsp chopped mint
Directions
Preheat the oven to 220°C (425°F), Gas mark 7.
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. 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.
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.
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.
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