Nutrition per portion
Our chickpea and aubergine salad is perfect if you’re trying to be healthy but still want a really satisfying meal, as it’s filling but low on calories. The dressing tastes rich and indulgent too, so you won’t even feel like you’re eating ‘diet food’. We’ve added a little ground cumin as it works so well with chickpea and aubergine recipes but if you don’t like it or don’t have any you could experiment with other spices. Things like ground coriander or a few chilli flakes would be nice.
You could eat it by itself at lunch time but if you’re looking for a bit more at dinner time this is really tasty when served up with some grilled fish or chicken. The added protein hit will keep you feeling fuller for longer, too.
- 400-500g baby aubergines, halved lengthways
- 4tbsp olive oil
- 400g can chickpeas, drained, rinsed and dried with a kitchen towel
- 2tsp ground cumin
- 200g Greek yogurt
- 1tbsp tahini
- juice of
- 2tsp runny honey
- 3-4tbsp pomegranate seeds
Heat the oven to 200C, gas 6. Toss the aubergines in half the oil. Put on a large, shallow baking tray – keep them spaced or they will steam, not roast. Season well and roast for 20 minutes. Now toss the chickpeas in 1tbsp oil with 1½tsp cumin, spread them out on another tray and roast for around 15 minutes.
Meanwhile mix the yogurt, tahini, remaining olive oil, lemon juice, honey and remaining cumin until smooth, then set aside.
Toss the aubergines with the chickpeas, sprinkle over the pomegranate seeds, drizzle over some of the dressing and serve the rest on the side.