Grilled eggplant & chickpea salad recipe

Please the vegetarians in your social network by putting this delicious dish on the menu next time you entertain.

Serves: 4-6 people
Prep time: 20 minutes
Cooking time: 15 minutes


¼ cup olive oil
1 tbs honey
1 garlic clove, crushed
600g eggplant, cut into wedges or slices
400g haloumi, cut into thick slices
400g can chickpeas, rinsed, drained
2 oranges, peeled and cut into segments
⅓ cup fresh pomegranate seeds
½ cup fresh mint leaves
¼ cup pine nuts, lightly toasted
2 tsp sumac


  1. Combine 2 tablespoons of oil, honey and garlic and brush over eggplant. Heat barbecue grill over medium heat. Grill eggplant for 2-3 minutes on each side or until golden and cooked. Place on serving platter.
  2. Cook haloumi on BBQ for 1 minute on each side or until golden and cooked. Place on serving platter with eggplant. Heat chickpeas on the BBQ hot plate or in the microwave and sprinkle over eggplant mixture.
  3. Add orange segments, pomegranate seeds, mint leaves and pine nuts to platter. Sprinkle with sumac.

Serving suggestion: Drizzle with 2 tablespoons of pomegranate molasses or red wine vinegar.

Top tip

Tear open pomegranate and extract the seeds in a deep bowl of water. It stops you getting squirted by the juice! If you can’t get your hands on a fresh pomegranate, then just leave it out of the recipe.

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