The great thing about salad is that it's basically a bit of chopping and a lot of lovely layering, and you end up with something beautiful... this salad is good with lamb or grilled chicken.
A packet of mixed green leaves
1 can of chickpeas, drained
1 large aubergine, sliced
1-2 tomatoes, sliced
small handful of walnuts
small handful of fresh dates
Firstly slice and salt the aubergine. Leave for 20-30 minutes. Wipe. Heat a pan and fry the aubergine in a little olive oil. Let cool.
Drain the liquid in the chickpea can. Then rinse and drain the chickpeas. I then mixed it with 4-5 tablespoons of this dip (if this is not available, just use something similar or half hummus and half yoghurt mixed, and season to taste).