March 19, 2021 2 min read


This salad has been an absolute hit this summer! Packed with flavour, textures and goodness it makes a great addition to any summertime gathering. I recommend keeping a jar of this dressing in the fridge as it is so versatile and tasty!


Roasted Eggplant

  • 2 eggplants
  • 1 red onion
  • Drizzle of olive oil
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • salt to taste

Crispy Chickpeas

  • 1 can chickpeas (drained and rinsed)
  • 1 tsp ground cumin
  • 1 tsp olive oil

Green Herb Yogurt Dressing: 

  • 3/4 cup coconut yogurt
  • 1/2 lemon (juiced)
  • 1 cup fresh herbs (mint & parsley)
  • 1 Tbsp water
  • 1 Tbsp maple syrup
  • Pinch of salt

To serve: 

  • 1/3 cup sliced almonds (toasted)
  • 1 packet baby rocket
  • 2 Tbsp dried cranberries
  1. Preheat oven to 180 degrees. 
  2. Cut eggplant into cubes. Slice red onion thinly. Place both on a baking tray, add paprika, cumin, salt and drizzle with olive oil. Toss to combine. Placing into the oven to roast, until eggplant is soft and onion crispy. 
  3. Rinse and drain chickpeas. Add to a bowl with cumin and drizzle with olive oil. Toss to combine and transfer to a lined baking tray. Place into the oven to cook until crispy. 
  4. For dressing — add all ingredients to a blender and blend until green and smooth. 
  5. To serve — place rocket onto a large platter, top with eggplant, onions, chickpeas, followed by herbed dressing and topped with toasted sliced almonds and cranberries. 



Harriet is a 24-year old Nutritionist and whole-foods enthusiast from New Zealand. She began @harriet_well to help share her enthusiasm for nutrition, tasty recipes, and enthusiasm for an active and adventure-filled lifestyle!
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