Roasted Eggplant and Chickpea Salad
This Roasted Eggplant & Chickpea Salad is a flavorful and nutritious dish made with smoky roasted eggplant, sweet red bell pepper, and protein-rich chickpeas. Tossed with fresh parsley, garlic, lemon juice, and olive oil, it’s a light yet satisfying salad that’s perfect on its own or served with pita bread. Simple, healthy, and naturally vegan and gluten-free!
Ingredients
- 2 large eggplants
- 400 g cooked chickpeas canned or freshly cooked
- 1 large red bell pepper
- 1 small onion finely chopped
- 2 garlic cloves finely grated
- 3 tbsp fresh parsley finely chopped
- Juice of 1 lemon
- 2 tbsp olive oil plus more for roasting
- ½ tsp ground cumin
- Salt and black pepper to taste
Instructions
- Roast the Vegetables & Chickpeas: Preheat your oven to 220°C (430°F). Place the whole eggplants, halved red bell pepper, and chickpeas on a baking tray. Drizzle everything with olive oil and toss to coat. Roast for 35-40 minutes, or until the vegetables are soft and slightly charred.
- Peel and Finely Chop the Vegetables: Let the roasted vegetables cool slightly. Peel the skins off the eggplants and red bell pepper. Place them in a colander to drain excess moisture, then finely chop them.
- Assemble the Salad: In a large bowl, combine the finely chopped roasted vegetables, chickpeas, grated garlic, finely chopped onion, and parsley. Drizzle with olive oil and lemon juice, then add cumin, salt, and black pepper to taste. Mix well.
- Serve and Enjoy: Adjust seasoning if needed. Serve warm or at room temperature, with pita bread or on its own.
Nutrition
Calories: 250kcalCarbohydrates: 30gProtein: 10gFat: 14gSaturated Fat: 2gSodium: 300mgPotassium: 850mgFiber: 9gSugar: 5gVitamin C: 30mgCalcium: 50mgIron: 3mg
Tried this recipe?Let us know how it was!