Roasted Aubergine & Chickpea Salad With Harissa Cream

Roasted Aubergine & Chickpea Salad With Harissa Cream

This is a great salad to make at home because it looks so impressive and tastes delicious, but is also quick and simple to make. Bite-sized chunks of aubergine and chickpeas are roasted in the oven, while you blend together a simple creamy dip using cashews, harissa paste and lime juice. It's then topped with crumbled feta, sliced spring onions and chilli flakes to bring it all together in one stunning dish. For a vegan version, simply leave out the feta or replace it with a vegan alternative.
Total Time
1 Hour
For the salad
2 large aubergines, cut into bite-sized chunks
1x 400g can of chickpeas, drained
1 tsp of smoked paprika
100g of feta (optional)
2 spring onions, thinly sliced
1 pinch of chilli flakes
Olive oil
Salt & pepper
For the harissa cashew dip
200g of cashews
2-3 tbsp of harissa paste (or less depending on how spicy your harissa paste is, we use Belazu rose harissa paste for the best results)
180ml of almond milk
1 garlic clove, peeled
Juice of 1 lime
Pinch of salt
Step 1

Place the cashews in a small bowl and cover with boiling water. Leave to soak for at least 10 minutes in order to soften.

Step 2

Preheat the oven to 190°C (Fan).

Step 3

Place the aubergine chunks and drained chickpeas into a large baking tray and drizzle with olive oil, the paprika and a good pinch of salt. Mix well until all of the aubergine chunks are coated in olive oil (if not, add a splash more) and cook for 25-30 minutes, or until the aubergines turn soft.

Step 4

While the aubergines are cooking, drain the cashews and place into a powerful blender (we use a NutriBullet). Add the rest of the cashew dip ingredients and blend until smooth and creamy.

Step 5

Spoon the creamy harissa dip onto the base of a serving plate and top with the roasted aubergines and chickpeas.

Step 6

Crumble the feta over the top and sprinkle with sliced spring onions. Top with a pinch of chilli flakes and some pepper before serving.

Recipe courtesy of Bitter Lemon Food. Visit & follow @BitterLemonFood

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