Moroccan eggplant and chickpea salad with zaatar

Our Moroccan eggplant and chickpea salad is deliciously filling and, if you’re into vegan meringues, uses up tons of left-over chickpeas.

4 cups / 2 x 400 g cans cooked chickpeas
3 aubergines
20 cherry tomatoes, halved
small red onion, finely diced (optional)
handful fresh mint, chopped
handful fresh coriander, chopped
Zaatar (Middle Eastern spice) or make your own

ZAATAR:
2 tbsp dried thyme
2 tbsp dried oregano
2 tbsp sesame seeds
2 tsp sumac
1 heaped tsp fine sea salt

DRESSING:
45 ml / 3 tbsp extra virgin olive oil
juice of 1 small lemon
1 garlic clove, pressed
salt & pepper, to taste

View the full recipe at Lazy Cat Kitchen →