1. Preheat the oven to 200°C.

2. Rinse the chickpeas under running water and drain them well.

3. Toss the chickpeas with the harissa and a sprinkle of salt and roast for 6 minutes before leaving to one side to cool.

4. Now, cut the aubergine into small cubes (2cm roughly in size). In a bowl, mix the aubergine with salt and olive oil.

5. Spread the aubergine cubes on a flat tray lined with baking paper.

6. Roast in a preheated oven at 200°C for 15 minutes, until they turn a dark golden-brown colour. Let them cool.

7. Onto the dressing. Mix all the dressing ingredients in a bowl with a whisk. Keep whisking even when the sauce looks like it has split – keep going and it will all come together!

8. To assemble the salad, combine all the salad ingredients except for the roasted aubergines.

9. Add the tahini lemon dressing and mix well.

10. Serve on a large plate and garnish with the roasted aubergine cubes.

11. Sprinkle with chopped coriander.

This protein-packed tahini, chickpea and aubergine salad is bound to put a spring in your step