Aubergine Mango Salad with Spiced Roasted Chickpeas

Aubergine Mango Salad with Spicy Roasted Chickpeas [vegan]

This vegan aubergine (eggplant in the US) and mango salad was inspired by both Yotam Ottolenghi’ s Soba noodles with aubergine and mango (from Plenty) and Smitten Kitchen’s Carrot Salad With Crisped Chickpeas.

Roasted chickpeas make a delicious snack on their own and add a bit of crisp (and spice) to this salad. Feel free to adjust the amount of smoked paprika to suit your taste.

This makes a delicious and fresh lunch for 2-3 people.

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  • 1. Preheat the oven to 220C/425F/Gas 7.
  • 2. Drain chickpeas. Pat dry. Place in a roasting tin. Coat them in 2 Tbsp olive oil, 1 tsp ground coriander, 1/2 tsp salt and 1/2 tsp of smoked paprika.
  • 3. Place in the oven for 15-25 mins (depending on the size of the chickpeas). Toss every 10 mins so they are evenly crisp.
  • 4. While the chickpeas are roasting, heat some olive oil in a large frying pan. Cut aubergines in 1.5cm dice and fry them evenly.
  • 5. Make the dressing in a separate bowl by mixing together 1 Tbsp olive oil, apple cider vinegar, sugar, lime juice and crushed garlic clove.
  • 6. Peel and dice mango in a salad bowl.
  • 7. When ready, add aubergines to the diced mango.
  • 8. Add chopped fresh coriander and mint leaves followed by roasted chickpeas. Pour salad dressing and toss everything together. Season to taste.

About Chef


A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...