Aubergine and chickpea salad

April 1, 2015 (Last Updated: January 11, 2019)
Aubergine and chickpea salad recipe

To drink: Go for the fragrant, nutty-peach character of Tamboerskloof Viognier.

Aubergine and chickpea salad

Serves: 4
Cooking Time: 20 mins


  • Dressing

  • 125ml (½ cup) plain yoghurt
  • 30ml (2 tbsp) fresh mint, chopped
  • 10ml (2 tsp) honey
  • 10ml (2 tsp) ground cumin
  • lemon juice, to taste
  • salt and freshly ground black pepper, to taste
  • 45ml (3 tbsp) olive oil
  • 3 garlic cloves, sliced
  • 10ml (2 tsp) ground coriander
  • 5ml (1 tsp) ground cardamom
  • 5ml (1 tsp) ground cinnamon
  • 2 aubergines, cubed
  • 500ml (2 cups) cooked or tinned chickpeas
  • 125ml (½ cup) fresh flat-leaf parsley
  • 200g baby spinach leaves



For the dressing, whisk all the ingredients together and set aside.


Heat the oil in a frying pan over a high heat and cook the garlic, coriander, cardamom and cinnamon for 1 minute. Add the aubergines and cook while stirring until golden, about 3 minutes.


Add the chickpeas to the pan and cook until heated through, about 3 minutes. Remove from the heat and stir through the parsley.


Place the spinach on a serving platter, top with the aubergine mixture and drizzle with the dressing.


New varieties of aubergines don’t require pre-salting and draining to draw out the bitter juices.

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