Cube the aubergine and place on a microwaveable plate. Cover with another plate and microwave for 5-6 minutes until tender. Drain any liquid.
Use a peeler on the carrot and courgette to create long ribbons. Rinse and drain the chickpeas.
If you are using leftover chicken, then shred or cube it. If you are using fresh chicken, then season with a bit of salt and drizzle with olive oil. Grill for 10-15 minutes until cooked through. Cool slightly before adding to the salad.
Make the dressing by mixing all the ingredients together. If the dressing is too thick, thin it with more olive oil or a bit of warm water.
Put the chicken, chickpeas, carrot, courgette, aubergine and chopped herbs in a large bowl. Pour the dressing over and mix thoroughly. Season with salt and pepper.
Serve with a scattering of mixed seeds, chopped coriander and a drizzle of honey or olive oil.