Aubergine, Chickpea, Pomegranate and Feta Salad

Aubergines are low in calories and high in fibre.

  • Serves 2

  • Preparation 15 mins

  • Cooking 20 mins

Aubergine, Chickpea, Pomegranate and Feta Salad
  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Wheat-Free

Ingredients

  • 2 large aubergines, cut lengthways into thick slices
  • 1 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 x 210g can chickpeas, drained and rinsed
  • Pinch of salt
  • Pinch of ground black pepper
  • 80g pomegranate seeds
  • 15g fresh flat leaf parsley, chopped
  • 10g fresh mint, chopped
  • 100g vegetarian feta cheese

Method

  1. Heat a griddle pan or large non-stick frying pan over a high heat.
  2. Place the slices of aubergine on the pan and cook each side for 3 minutes until lightly charred and tender. Once each slice is cooked, place them all in a large bowl and cover with clingfilm. Leave for 15 minutes.
  3. Make the dressing by combining the oil and vinegar in a small bowl and whisking.
  4. Transfer the chickpeas to a large bowl.
  5. Take each aubergine slice and roughly tear into strips (you can also use kitchen scissors for this) then add to the bowl with the chickpeas.
  6. Add the dressing to the bowl and combine, adding in salt and pepper. Next, throw in the pomegranate seeds, parsley and mint leaves then lightly toss.
  7. Divide the aubergine mixture between 2 plates and sprinkle with feta before serving.
Nutrition per serving
  • Calories

    315 kcal

  • Fat

    16.8g

  • Saturates

    6.8g

  • Protein

    16.3g

  • Carbs

    26.5g

  • Sodium

    592mg

  • Sugar

    14.2g

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