Healthy Lunch Ideas: Chickpea, Eggplant And Tomato Salad

May 29, 2013

This is a delicious healthy salad packed with Mediterranean flavours that makes a great side dish or lunch!

Serves 4-6


¼ cup extra virgin olive oil

500g lebanese eggplant, halved

2 cloves garlic crushed

1 teaspoon balsamic vinegar

1 teaspoon fresh basil

400g canned chickpeas, drained and rinsed

1 punnet cherry tomatoes halved

50g baby spinach leaves, washed


1. Heat half of the oil on a large frying pan and sauté the eggplant in batches for 2-3 minutes each side until golden and tender. Set aside and cool.

2. Heat the remaining oil in the same pan on medium heat. Add the garlic and balsamic vinegar and reduce for a minute or so, shaking pan. Remove from heat, pour into a jug and cool. Stir in basil and season to taste.

3. In a salad bowl, combine chickpeas with eggplant, tomato halves, spinach leaves and the cooled dressing. Season and serve.

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said


Win a brand new Hyundai
Win a holiday to Bali