Spiced aubergine stuffed pittas with chopped chickpea salad & mango yogurt recipe

Meanwhile, make the salad. Finely slice the onion, cucumber, tomatoes and herbs. Drain the chickpeas. Tip everything into a bowl, season, squeeze in the juice of the remaining lemon half and add the remaining 2 tbsp oil. Toss well. Stir the yogurt, mango chutney and a pinch of garam masala together with a pinch of salt. Finely shred the lettuce.