Rocket, Eggplant and Bean Salad

This salad combines roasted vegetables with the sweetness of orange segments.
Chickpea Salad with Balsamic Dressing
  • 20 minutes preparation
  • 15 minutes cooking
  • easy difficulty
  • 8 serves


  • 1 eggplant/aubergine, diced
  • 1 sweet potato, diced
  • 6 cloves garlic, whole
  • 1 orange, peeled and sectioned
  • 420g can pinto/borlotti beans, drained and rinsed
  • ¼ red onion, thinly sliced
  • ⅓ cup slivered almonds
  • 5 cups arugula/rocket, washed


  • 3 tablespoons almond butter
  • 6 tablespoons fresh orange juice
  • ½ teaspoon salt (optional)
  • 1 teaspoon honey
  • 2 teaspoons low-sodium soy sauce)


  1. Preheat oven to 475°F/240°C. Place eggplant, sweet potato and garlic cloves on a baking sheet/tray, and roast in the oven for 15 minutes or until well done. Set aside to cool.
  2. Place cooled eggplant, sweet potato and garlic in a bowl with orange segments, beans, red onion, arugula and slivered almonds. Mix gently to combine.


  1. Combine almond butter, orange juice, salt (optional), honey and soy sauce in a small sealed jar or container. Shake well to combine.
  2. Drizzle dressing over salad to serve.

Nutritional Information

Per Serve

Kilojoules 591 kJ

Calories 141 Cal

Protein 6 g

Total fat 7 g

Saturated fat 0 g

Carb. total 11 g

Carb. sugars 6 g

Fibre 5 g

Sodium 201 mg

Potassium 303 mg

Calcium 34 mg

Iron 1 mg

Zinc 1 mg

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