Moroccan aubergine and chickpea salad

Total time: 1hr 25m
Preparation Time: 40m

For 2 people


Fanny - fannythefoodie

Nutritional Information

Contains 430 Kcal, 11g Protein, 38g Carbohydrates, 23g Fat


  • Salted lemons
  • 1.5 kg organic lemon
  • coarse sea salt
  • some thyme sprigs
  • 2 garlic clove
  • Aubergines
  • 2 aubergines, sliced across in half and lengthways in slices
  • 2 tbsp olive oil
  • 1 tsp harissa
  • 1 tsp salt
  • 0.25 preserved lemon, cut into slices
  • Harissa chickpeas
  • 140 g chickpeas, cooked
  • 1 tsp olive oil
  • 1 tsp harissa
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp salt
  • Dressing
  • 1 tsp harissa
  • 1 tsp cinnamon
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • Serving and garnishing
  • 4 apricots, fresh or frozen
  • 100 g rocket
  • 1 tbsp raisins (light brown)

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  • Salted lemons

    Press half of the lemons. Cut the remaining fruit into quarters, but don't cut them all the way through. Fill them with sea salt and layer and press into a preserving jar (approx. 1 litre) that has been rinsed in hot water. Cover with lemon juice. Add the garlic and thyme. Close the jar. Age in the fridge: 3-4 weeks.
  • Aubergines

    Mix the aubergines well with the olive oil, harissa, salt and lemons. Spread across a tray. Bake for approx. 30 mins. in the centre of an oven preheated to 180°C.
  • Harissa chickpeas

    Mix the chickpeas with the rest of the ingredients, marinate for 15 mins. Add to the aubergines on the tray and bake together for 15 mins.
  • Dressing

    Mix all the ingredients together.
  • Serving and garnishing

    Spread the rocket out on a plate, place the aubergines and chickpeas on top, halve the apricots, pit them, halve them again and place on the plate, scatter over the raisins, and drizzle over the dressing.

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