Chunky tomato, chickpea and aubergine salad

October 16, 2014 (Last Updated: January 11, 2019)

A filling and tasty salad that’s great on its own for a light lunch or served as a side dish to meat, chicken or fish

Chunky tomato, chickpea and aubergine salad

Serves: 4
Cooking Time: 30 mins


  • 60ml (¼ cup) olive or avocado oil + 15ml (1 tbsp) extra
  • 250g (1 medium) aubergine, diced
  • 5ml (1 tsp) crushed garlic
  • salt and freshly ground black pepper, to taste
  • 500ml (2 cups) mixed cocktail tomatoes, halved
  • ½ tin chickpeas, drained
  • ½ avocado, diced
  • 1 disc of feta, diced
  • 10 fresh basil leaves, torn
  • 15ml (1 tbsp) fresh flat-leaf parsley, roughly chopped
  • 30ml (2 tbsp) red wine vinegar



Heat the 60ml (¼ cup) olive oil in a pan over medium heat. Add the aubergine and garlic and cook until golden and tender, about 5 – 8 minutes. Season and set aside to cool completely.


Combine the cooled aubergine with the tomatoes, chickpeas, avocado, feta, basil and parsley, and season. 3 Drizzle the vinegar and extra olive oil on top and toss to combine.


Add smoked chicken or chorizo for a meaty alternative.

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