BSc Sports and Exercise Science 

Personal Trainer and

Nutrition Coach 

* Results may vary from person to person 

© 2017 by Kasia Markiewicz. Proudly created with


809 Fulham road, London, SW6 5HE

Tel: 07779794041

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Moroccan Aubergine and Chickpea Summer Salad

August 6, 2018

I like my salads chunky. A bowl of green lettuce is not going to fill me up and it wont you either, this is the biggest issue with most of the clients I see, they have a 'heathy salad' for lunch and are starving by 3.30 so snack their way through the afternoon! 


I chuck everything nutritious into my salads and for good reason too, they not only fuel me so much better, but they keep me full until dinner. 


It doesn't have to be meat, it can be simple pulses and grains or chunky veg, that can be prepared in batch days before and then chucked in a tupawear with some leaves and the dressing added on the day! 


This vegan salad is so filling, moroccan inspired and deliciously fresh! Give it a go.


Prep time takes 5 minutes but the aubergine takes 30 minutes to roast so chuck it in and put your feet up! 


Serves 1, if you like a nice big salad like me.


All you need:

1/2 aubergine 

1/2 tin of chickpeas 

1 tomato chopped 

1/4 onion sliced 

Fresh coriander

Handful Spinach or lettuce -optional

1/2 tbsp olive oil


1/2 tsp each paprika and cumin

1 tsp clear honey or stevia syrup 

1 tbsp lemon juice

1 tbsp olive oil


Dive the aubergine into roughly 1inch cubes and drizzle with olive oil. 

Bake the aubergine cubes for 30 mins at 180c.

Slice tomatoes, onion and chop coriander.

Put all the ingredients into a bowl with he lettuce or spinach if desired.

Add the dressing ingredients.

Add the aubergine when ready and give a good mix



As always if you have any questions fire away :) 


Kasia x





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