Aubergine and Chickpea Salad


  • 1/2 an aubergine, cut into eight slices
  • Handful of cherry tomatoes, quartered
  • Tin of chickpeas, drained
  • Pinch of paprika
  • Pinch of salt
  • Pinch of pepper
  • 1 tsp golden syrup
  • 1/2 red onion, sliced thinly
  • 2 tbsp lemon juice
  • Coriander for garnishing


  1. Place the aubergines and tomatoes on a baking tray, topped with paprika, salt, and pepper. Bake in the oven at 200 degrees celsius until soft.
  2. On a pan, roast the chickpeas with the red onions and golden syrup.
  3. Mix all of these together on a plate/bowl, sprinkle on some coriander and drizzle with lemon juice.

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