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Chickpea Salad with Zaatar-spiced Aubergines

Fatima Sadal - Chef on Rhine
This hearty Mediterranean summer salad combines roasted aubergines with chunky chickpeas and fresh herbs. It makes an ideal vegetarian lunch dish, and also works brilliantly with grilled meat.
Servings 4


  • 2 medium Aubergines thinly sliced
  • Salt
  • 5 Tbsp Olive Oil to drizzle
  • 1 1/2 cup cooked or canned chickpeas
  • 4 tbsp Za’atar spice divided
  • 1 tomato diced
  • 1 cucumber diced
  • 1 red onion sliced in 1/2 moons
  • 2 Tbsp chopped dill optional
  • 1/2 cup chopped parsley


  • 2 garlic cloves minced
  • 4 Tbsp lemon juice
  • 1/3 cup extra virgin olive oil
  • Salt+Pepper


  • Slice the aubergines and line on a large baking tray. Sprinkle with salt. Allow to sweat for 15 min. Pat dry with paper towel.
  • Drizzle generously with olive oil and roast in the oven on 220 C until crispy on the edges.
  • Allow to cool.
  • Assemble the baked aubergines in a serving dish. Sprinkle with 2 Tbsp Za’atar.
  • Boil the canned chickpeas in 2 glasses of water until cooked through. Drain.
  • In a small bowl, whisk together the ingredients for the vinaigrette. Drizzle 2 tbsp over the aubergines and pour the remaining over the chickpeas and mix.
  • Allow the chickpeas to cool.
  • In a mixing bowl, combine the diced tomatoes, cucumbers, cooled chickpeas, red onions, parsley and dill.
  • Add the chickpea salad to the serving dish with the Za’atar spiced aubergines.


  • The aubergines can be baked or fried in pan.
  • If you are using canned chickpeas, make sure to boil them again until fully cooked.
  • Mixing some vinaigrette and seasoning to warm chickpeas ensures maximum flavor.
  • Allow the chickpeas to cool completely before adding cucumber and tomatoes etc. Else, the heat will turn them soggy.
  • Try to get hold of good quality Zaatar. Or make at home using this basic recipe:
  • 2 Tbsp sumac + 2 Tbsp toasted sesame seeds + 2 Tbsp thyme + 1 tsp salt = mix.