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Eating veggie » Recipes » Aubergine, Chickpea, Pomegranate and Feta Salad

Aubergine, Chickpea, Pomegranate and Feta Salad

Prep time 15 mins, cook time 20 mins

Serves 2

Egg-Free, Gluten-Free, Wheat-Free, Nut-Free

Aubergines are low in calories and high in fibre.


  • 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


  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

315 kcal
















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