Warm roasted aubergine, halloumi & chickpea salad with lemon‑tahini dressing
A hearty, lunch-ready salad: smoky roasted aubergine, crisp chickpeas and golden halloumi dressed in zingy lemon‑tahini.
This is the sort of lunch that actually feels like lunch: moreish, filling and not just a pile of leaves. Roasted aubergine and crunchy chickpeas give weight, halloumi brings salty chew and a lemon‑tahini dressing ties it all together.
Make it when you want something speedy but substantial — perfect for a midweek lunch or to prep the night before and reheat gently. It’s colourful, forgiving and oddly addictive.
Ingredients
- 1 aubergine — about 400 g; cut into 2 cm cubes
- 5 ml sea salt — used to draw moisture from the aubergine and to season
- 45 ml olive oil — total for roasting, chickpeas and dressing
- 400 g tinned chickpeas — drained weight about 240 g
- 225 g halloumi — standard pack; slice about 8 mm thick
- 200 g cherry tomatoes — halved
- 50 g rocket
- 60 g tahini
- 125 g natural yoghurt — use Greek-style for a thicker dressing
- 1 lemon — zest and about 2 tbsp (30 ml) juice
- 1 clove garlic — crushed
- 5 ml ground cumin
- 5 ml smoked paprika
- 5 ml black pepper
- 10 g fresh parsley — roughly chopped, to garnish
Equipment
- baking tray
- colander
- kitchen paper
- small whisk
Instructions
Put the aubergine cubes in a colander, sprinkle with the sea salt and toss. Leave to drain for 15 minutes to draw out excess moisture, then rinse briefly and pat thoroughly dry with kitchen paper.
Preheat the oven to 200°C fan/220°C conventional. Line a baking tray with baking paper or lightly oil it.
Toss the dried aubergine with 30 ml olive oil, ground cumin, 1/2 tsp smoked paprika and a little black pepper. Drain the tinned chickpeas, pat dry on kitchen paper, then toss with 10 ml olive oil and the remaining 1/2 tsp smoked paprika. Spread aubergine and chickpeas out in a single layer (use two trays if needed) and roast for 25 minutes, turning the chickpeas once halfway so they crisp evenly.
While the veg roast, make the dressing: whisk tahini, natural yoghurt, lemon juice, lemon zest, crushed garlic, 5 ml olive oil and a good grind of black pepper until smooth. If it’s very thick, loosen with a teaspoon of warm water at a time.
Slice the halloumi about 8 mm thick and pat dry. Heat a frying pan over a medium heat and add a little oil. Fry the halloumi for about 2–3 minutes each side until deep golden and crisp. Transfer to kitchen paper briefly to drain.
Assemble: toss the rocket and halved cherry tomatoes in a large bowl, add the roasted aubergine and chickpeas, then top with the fried halloumi. Drizzle over the lemon‑tahini dressing and scatter over the chopped parsley.
Serve warm or at room temperature. Leftovers keep well in the fridge for up to 2 days; reheat gently so the halloumi doesn't overcook.
Tips
- Dry the aubergine thoroughly after salting — that step makes the difference between soggy and properly roasted pieces.
- For an even quicker prep, roast the aubergine and chickpeas on two trays at once so everything finishes together.
- Make the dressing a day ahead; flavours mellow and it keeps in the fridge for 3–4 days.
- If you prefer less salt, soak sliced halloumi in cold water for 10 minutes before frying to draw some salt out, then pat dry.
- Store leftovers in a sealed container up to 48 hours; add fresh rocket before serving to keep leaves bright.
Substitutions
halloumi → feta, crumbled (use slightly less and add at the end)
Noticeably differenttahini → extra olive oil and a little plain yoghurt (use 30 ml olive oil + 20 g yoghurt)
Noticeably differenttinned chickpeas → tinned cannellini beans, drained
Stays closerocket → mixed salad leaves
Stays close
Nutrition
Per serving · estimated
- 1005
- Calories
- 43 g
- Protein
- 48 g
- Carbs
- 71 g
- Fat
- 12 g
- Fibre
- 5 g
- Sugar
- 1400 mg
- Sodium
FAQ
Can I make this vegan?
Make it vegan by omitting the halloumi and swapping the natural yoghurt for a plant yoghurt; the tahini keeps the dressing rich.
How do I prevent the chickpeas going soft in the oven?
Dry the chickpeas thoroughly on kitchen paper, toss with a little oil and roast on a hot tray; turn them halfway so they crisp on all sides.
Can I prepare this ahead for lunchboxes?
Roast the aubergine and chickpeas and store separately from the rocket and dressing. Fry halloumi just before eating or pack cold to reheat briefly.
Is there a gluten-free option?
As written this recipe is gluten-free. If you swap in feta, check the brand for any additives.
Community Photos
No photos yet
Be the first to share your creation!
Rate this recipe
More like this
Smoked salmon, lemon zest and petit pois risotto
Wild garlic pesto pasta with peas, lemon and toasted walnuts
