Looking for a simple aubergine and chickpea salad?

A healthy vegetarian and gluten-free salad, perfect as a starter for your Mediterranean meal. Aubergines are an amazing source of dietary fibre. They are also high in vitamins B1, B6 and minerals such as potassium copper, magnesium and manganese.

Ingredients:

• 200g of cooked chickpeas

• 1 aubergine

• 10 cherry tomatoes, halved

• small red onion, finely diced (optional)

• a handful of fresh mint, chopped

• a handful of fresh coriander, chopped

• 2 tsp of oregano

• 2 tsp of thyme

• 1 tbsp of sesame seeds

• salt and pepper to taste

Dressing:

• 2 tbsp of extra virgin olive oil

• 2 tbsp of apple cider vinegar/ or lemon

• 2 garlic cloves, pressed

• salt and pepper, to taste

• 1 tbsp of filtered water

Preparation:

• Roast sesame seeds in a hot pan, stir frequently until golden brown.

• Mix herbs, sesame seeds, and salt together and set aside.

• Heat the pan and slice aubergine brushed with some olive oil and rubbed with spices.

• Grill aubergine slices until a little bit charred on both sides.

• Meanwhile, whisk all of the dressing ingredients.

• In a bowl, mix salad ingredients, season with salt and pepper and transfer to a serving plate.

• Sprinkle with fresh mint and coriander. Enjoy!