• 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.