Prep: 15 min
Cook: 20 min
Sat Fats 2g
2 organic aubergine
2-3 tbsp organic, extra virgin olive oil (cold pressed if you can find it)
400g canned organic chickpeas
1 healthy bunch of fresh organic coriander, roughly chopped
1 organic red onion, finely chopped (red for the unique flavour)
1 tsp each paprika and ground cumin
1 tsp clear honey (badger friendly)
1 organic lemon, juice only
4 tbsp organic extra virgin olive oil (cold pressed if you can find it)
Thickly slice the aubergines and arrange them over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total but use your judgment before removing them from the oven. Remove from the grill once cooked and cut each slice into bite-sized pieces.
Drain and rinse the chickpeas, then tip into a bowl with the aubergine, coriander, and red onion. Mix the dressing ingredients in a screw-top jar (a hand blender does the job too), shake well, then use to dress the salad. Enjoy!
** I sometimes add in a few chunks of Pineapple – it’s a great digestive aid, good for inflammation, and adds a tartness/zing to the salad.