Aubergine, Chickpea, Pomegranate and Feta Salad

Aubergines are low in calories and high in fibre.


Serves 2
adults
315
Kcals
per serving

15 Mins
prep

20 Mins
cooking

Recipe
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Ingredients

2 large aubergines, cut lengthways into thick slices  (800g)
1 tbsp olive oil (15ml)
1 tbsp red wine vinegar
1 x 210g can chickpeas, drained and rinsed  (130g)
Pinch of salt
Pinch of ground black pepper
Pomegranate seeds  (80g)
Fresh flat leaf parsley chopped  (15g)
Fresh mint chopped  (10g)
Vegetarian feta cheese  (100g)

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.
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Nutritional information per serving

315kCal, 1320kJ
16.3g
16.8g
6.8g
26.5g
14.2g
12.6g
592mg

© The Vegetarian Society