Simple Moroccan salad
Roast aubergine and chickpeas combine in this spiced salad, a delicious and filling choice for lunch. Serves 2. Prep time: 20 minutes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wcrf.org.
Ingredients
- 1 small aubergine (about 200g), cut into thick slices
- Freshly ground black pepper
- 1 x 400g can chickpeas, drained and rinsed
- Handful coriander, roughly chopped
- 1 small red onion, finely sliced
- 100g baby spinach
- ¼ teaspoon cumin
- ¼ teaspoon cinnamon
- ¼ teaspoon paprika
- 1 teaspoon runny honey
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
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