The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roasted aubergine & chickpea salad
Squidgy roasted aubergine is served on a refreshing chickpea and cucumber salad and a showstopping pepper, butter bean and sumac base, made the easy-squeezy way courtesy of our Slimming World Kitchen garlic and sun-dried tomato pastes. Add cooling yogurt and you’ve got sunshine on a plate!
SWK: High protein
Plants 7
SWK: High fibre
highly rated
Serving size
Ingredients
- 1 handful of fresh mint
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- ½ tsp chilli flakes
- 1 tsp sumac
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 230g chickpeas (Chickpeas, water, salt)
- 1 midi cucumber
- 1 onion
- 1 handful of fresh coriander
- 1 aubergine
- 2 pepper
Nutritional Information
Calories: 387
Protein: 22g
Carbs: 38g
Fat: 5.4g
Ingredients
- 3 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- ½ tsp chilli flakes
- 2 tsp sumac
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 onion
- 460g chickpeas (Chickpeas, water, salt)
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 2 aubergine
- 1 cucumber
- 1 handful of fresh coriander
- 2 handful of fresh mint
- 3 pepper
Nutritional Information
Calories: 307
Protein: 17g
Carbs: 26g
Fat: 4.5g
Roasted aubergine & chickpea salad
Squidgy roasted aubergine is served on a refreshing chickpea and cucumber salad and a showstopping pepper, butter bean and sumac base, made the easy-squeezy way courtesy of our Slimming World Kitchen garlic and sun-dried tomato pastes. Add cooling yogurt and you’ve got sunshine on a plate!
Cook time:
30 mins
Cuisine:
Middle Eastern
Food group:
Dairy
Allergens: Milk
Cooking Instructions
Get the aubergines going
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 200ºC.
- Deseed the peppers and dice into 2cm squares. Halve the aubergines lengthways and score a diamond pattern into the cut sides, taking care not to slice all the way through to the skin.
- Put the peppers and aubergines on a baking tray lined with baking paper (or into the air-fryer basket), spritz with cooking spray and roast for 20-25 mins (air-fry for 18-20 mins) until soft.
Toss your chickpea salad
- Meanwhile, drain and rinse the chickpeas. Dice the cucumber into 1cm chunks, and peel and finely dice the onion. Finely chop the coriander and the mint leaves.
- In a large bowl, toss the chickpeas with the cucumber, onion and herbs, then set aside.
Soften the beans
- Drain and rinse the butter beans. Cook them in boiling water for 10 mins, then drain, reserving 100ml cooking water (150ml for 4 portions).
Make a pepper sauce
- At the same time, transfer the roasted peppers to a chopping board. Squeeze the garlic and tomato pastes on top and sprinkle over the chilli flakes (to taste) and sumac. Very finely chop the peppers, blending them with the other ingredients to make a coarse paste on the board.
- Return the beans to the pan while theyʼre hot, add the pepper mix and mash well, adding a little of the cooking water to make a thick sauce (you may not need all the water).
Season & serve
- Spoon out a generous helping of the pepper sauce and top with the chickpea salad, followed by the roasted aubergine halves.
- Lightly season, drizzle over the yogurt and serve.