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Alfresco dining? Try this Aubergine, Chickpea, Pomegranate and Feta Salad

Aubergines are low in calories and high in fibre.

So this is a delicious, low-calorie, minimum fuss meal which can be eaten warm or cold.

Serves 2


2 large aubergines, cut lengthways into thick slices

1 tbsp olive oil

1 tbsp red wine vinegar

1 x 210g can chickpeas, drained and rinsed

Pinch of salt

Pinch of ground black pepper

80g pomegranate seeds

15g fresh flat leaf parsley, chopped

10g fresh mint, chopped


Heat a griddle pan or large non-stick frying pan over a high heat.

Place the slices of aubergine on the pan and cook each side for 3 minutes until lightly charred and tender. Once each slice is cooked, place them all in a large bowl and cover with clingfilm. Leave for 15 minutes.

Make the dressing by combining the oil and vinegar in a small bowl and whisking.

Transfer the chickpeas to a large bowl.

Take each aubergine slice and roughly tear into strips (you can also use kitchen scissors for this) then add to the bowl with the chickpeas.

Add the dressing to the bowl and combine, adding in salt and pepper. Next, throw in the pomegranate seeds, parsley and mint leaves then lightly toss.

Divide the aubergine mixture between 2 plates and sprinkle with feta before serving.

The Vegetarian Society

Diane Cooke
Diane Cooke is a three times award-winning journalist who has worked for UK national/regional newspapers, magazines and websites.

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