Chickpea salad

Recipe from: 8/1/2004 12:00:00 AM

Ingredients 9
Servings 4
Time about 20 minutes


  • 1
    eggplant (also called brinjal or aubergine), diced
  • 30
    olive oil
  • 1
    x 410 g can chickpeas, drained
  • 1
    red onion, thinly sliced
  • 125
    green olives
  • 1
    red chilli, chopped
  • 125
    fresh coriander
  • salt and freshly ground black pepper
  • extra-virgin olive oil, for drizzling


about 20 minutes
Preheat the oven to 180 °C.
Place the eggplant in a baking dish.
Drizzle with olive oil and roast until golden.
Remove from the oven and mix together with all the other ingredients.
Season with salt and pepper and drizzle with some more olive oil.

Read more on: pulses  |  roast

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