Chickpea, spinach and eggplant salad

Chickpea, spinach and eggplant salad


2 people made this

Chickpeas are often used in Mediterranean and Middle Eastern dishes. They have a nutty, earthy taste and are great for vegetarians.

Lynn Lewis

Serves: 4 

  • 2 medium eggplants (about 500g), thinly sliced
  • 1⁄3 cup (80ml) olive oil
  • 150g baby spinach leaves
  • 1 cup (175g) cooked chickpeas
  • 250g feta cheese, crumbled
  • 1 small red onion, thinly sliced
  • 3 tablespoons chopped fresh mint leaves
  • 2 tablespoons lemon juice

Preparation:5min  ›  Cook:6min  ›  Ready in:11min 

  1. Brush eggplant slices with half the oil. Place in a large nonstick pan over medium–high heat. Cook 2 to 3 minutes each side until golden.
  2. Place spinach on a serving platter and top with eggplant, chickpeas, feta, onion and mint.
  3. Combine remaining oil and lemon juice. Pour over salad. Serve at room temperature.


Eggplants with the best flavour are of medium size with thin skins. Larger ones are more likely to be full of seeds and taste bitter. Bitter eggplants may be sprinkled with salt to draw out the flavour. Wash and pat dry before using.

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