Chopped Medjool Date Salad

date recipe date salad

Serves: 3-4 people


  • 8 Californian Medjool dates
  • 1 medium sliced eggplant
  • Mixed greens
  • 100g Crumbled feta cheese
  • 80g Tinned or cooked chickpeas
  • Vinegarette dressing
  • Fresh ground pepper



  1. Remove pits from Californian Medjool dates and cut the dates into small pieces.
  2. On a hot barbecue, cook the sliced eggplant for ten minutes, turning a few times until soft.
  3. Combine dates, eggplant and chickpeas with greens, cheese and vinegarette and toss.
  4. Add fresh ground pepper to taste.