Mango and eggplant with herbs in large bowl

Eggplant-Mango Salad with Spicy Chickpeas

Sweet and Spicy, this meal will satisfy all your cravings!


  • 2 medium eggplants
  • 1 large ripe mango
  • 1 can chickpeas [14oz]
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • Olive oil
  • Juice of 1 lime
  • 1 teaspoon honey
  • 1/2 tablespoon apple cider vinegar
  • 1 garlic clove crushed
  • 2-3 tablespoons fresh cilantro leaves finely chopped
  • 2-3 tablespoons fresh mint leaves finely chopped
  • 2 large handfuls arugula
  • Salt and pepper to taste


  • Preheat the oven to 425 F.
  • Drain the chickpeas and pat them dry.
  • Add the chickpeas to a medium bowl and mix in 2 tablespoon of olive oil, 1 teaspoon ground coriander, ½ teaspoon salt and ½ teaspoon of smoked paprika. Toss to coat.
  • Place in a single layer on a baking sheet in the oven for 20 minutes . Toss every 10 minutes so they are evenly crisp.
  • While the chickpeas are roasting, heat some olive oil in a large frying pan. Cut eggplant in 1/2" dice and fry them evenly.
  • Make the dressing in a separate bowl by mixing together 1 tablespoon olive oil, apple cider vinegar, honey, lime juice and crushed garlic clove.
  • Peel and dice the mango in a salad bowl. When ready, add the eggplant and arugula to the diced mango.
  • Add the chopped fresh cilantro and mint leaves followed by roasted chickpeas. Pour the salad dressing and toss everything together before seasoning with salt and pepper to taste.

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