Aubergine isn’t usually considered a salad ingredient, but why not? They are at their best in the summer – and what better way to celebrate their glorious simplicity than with a fresh and healthy salad!
Aubergines are a great source of fibre, and rich in antioxidants thanks to their vibrant purple skin. Their meaty texture makes any dish interesting – try tossing them into a summer salad to create your own packed lunch that won’t packed on the pounds.
This easy recipe will serve 2 people and takes minutes to prepare.
1 x 400g can chickpeas
100g feta cheese, crumbled
1 red onion, finely diced
Handful of fresh mint, chopped
For the dressing:
1 tsp smoked paprika
1 tsp ground cumin
¼ tsp chilli powder
Juice ½ lemon
1 tbsp balsamic vinegar
6 tbsp olive oil
I have been using mint a lot this summer and it really lifts any salad. I think it goes really well with aubergine too.
I adore aubergine but have never tried it as a salad. Will definitely be trying this.
lunch menu solved - I happen to have all these things in the house! This looks delicious for med-style eaters such as me. Thanks!