Aubergine & chickpea salad

Try using cannellini beans or canned butter beans in place of chickpeas. £1.11 per serving

  • 4
  • 25
  • 40
  • veggie
  • gluten free
  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 2 aubergines, diced into 2cm cubes
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • 2 garlic cloves, crushed
  • 150g quinoa
  • 300g can chickpeas, drained
  • 1 lemon, juice and finely grated zest
  • 2 large vine tomatoes, finely chopped
  • 4 tbsp flat-leaf parsley, chopped
  1. Heat 3 tbsp of the oil in a pan and add the chopped onion, aubergine, spices and garlic with 3 tbsp water. Toss well and cook, covered but stirring occasionally, for 15 minutes until the aubergine is tender. Remove the lid, raise the heat and cook for a further 5 minutes so the juices evaporate. Allow to cool.
  2. Rinse the quinoa, put into a pan of water, bring to the boil then simmer for 20 minutes. Drain and allow to cool.
  3. In a large bowl, toss together the aubergine mixture, quinoa, chickpeas, lemon zest and juice, tomatoes and parsley. Season and mix thoroughly.

Each serving contains: Energy 2487kJ 593kcal (30%); Fat 24g (34%); Saturates 7.4g (37%); Sugars 8.4g (9%); Salt 1.0g (17%) of your Reference Intake. Carbohydrates per serving: 73.5g