Aubergine, feta & chickpea salad
Waitrose and Partners

Aubergine, feta & chickpea salad

This warm salad, brings together hearty roasted aubergine, chickpeas, tomatoes and pine nutes and is topped with a squeeze of fresh lemon juice and crumbled feta.

5 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

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  • 2 aubergines
  • 5 tbsp olive oil
  • 1 tbsp Bart Baharat
  • 3 tbsp pine nut kernels
  • 400g can chickpeas, drained
  • 4 Waitrose 1 Red Choice Tomatoes, cut into chunks
  • 1 clove garlic crushed
  • 2 tbsp pomegranate molasses
  • 25g pack flat leaf parsley, leaves only
  • 100g feta, crumbled


  1. Preheat the oven to 200˚C, gas mark 6. Cut the aubergines in half lengthways, then into thick semi-circles. Toss in a roasting tin with 4 tbsp oil, the baharat and season. Roast for 25 minutes until softened, then mix in the pine nuts, chickpeas and tomatoes and roast for a further 8–10 minutes, until the nuts are golden.

  2. Remove from the oven and mix in the remaining oil, garlic and the pomegranate molasses. Pile onto a platter and scatter over the whole parsley leaves and feta. Delicious with lemon wedges to squeeze over and warm crusty bread.


Typical values per serving when made using specific products in recipe


1,783kJ/ 429kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating