Aubergine and Chickpea Salad

This vegetarian recipe is ideal for summer gatherings. If you don't fancy chickpeas, try using cannellini beans or canned butter beans instead.


  1. 1 Heat 3 tbsp of the oil in a pan and add the chopped onion, aubergine, spices and garlic with 3 tbsp water.

  2. 2 Toss well and cook, covered but stirring occasionally, for 15 minutes until the aubergine is tender.

  3. 3 Remove the lid, raise the heat and cook for a further 5 minutes so the juices evaporate. Allow to cool.

  4. 4 Place the bulgar wheat in a pan with 500ml water, bring to the boil, cover and simmer for 15 minutes until the water is absorbed.

  5. 5 Remove from the heat, fluff up with a fork and cool.

  6. 6 Heat the oven to 200°C/180°C fan/Gas 6. In a large bowl, toss together the aubergine mixture, bulgar wheat, chickpeas, lemon zest and juice, tomatoes and parsley. Season and mix together thoroughly.

  7. 7 Brush each flatbread with garlic butter and scatter with a little parsley. Stack, wrap in foil and warm through in the oven for 5 minutes.

  8. 8 Divide the salad between 4 serving bowls and serve each with a garlic flatbread


  • 4 tbsp olive oil
  • 1 onion, finely chopped
  • 2 aubergines, diced into 2cm cubes
  • 1 tsp ground coriander
  • 1 tsp ground ginger
  • ½ tsp ground allspice
  • ½ tsp ground cinnamon
  • 2 cloves garlic, crushed
  • 150g bulgur wheat
  • 300g chickpeas, drained
  • 1 lemon, juice and finely grated zest
  • 2 large vine tomatoes, finely chopped
  • 4 tbsp flat-leaf parsley, chopped

Serves 4

Total time required 1 hr

  • Preparation time: 20 mins
  • Cooking time: 40 mins