Description
A hearty and vibrant salad featuring roasted eggplant, chickpeas, fresh herbs, and a zesty lemon dressing. Perfect as a main or side, and great for make-ahead meals.
Ingredients
- Eggplant: 1 large, cut into 1-inch cubes
- Chickpeas: 1 can (15 oz), drained and rinsed
- Red Bell Pepper: 1 large, diced
- Red Onion: 1 small, thinly sliced
- Fresh Parsley: ½ cup, chopped
- Garlic: 2 cloves, minced
- Lemon Juice: From 1 lemon
- Lemon Zest: From 1 lemon
- Olive Oil: 3 tablespoons
- Ground Cumin: ½ teaspoon
- Paprika: ½ teaspoon
- Salt and Black Pepper: To taste
Instructions
- Preheat Your Equipment: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a bowl, toss the eggplant cubes with 2 tablespoons olive oil, cumin, paprika, salt, and pepper.
- Prepare Your Cooking Vessel: Spread the seasoned eggplant evenly on the prepared baking sheet.
- Assemble the Dish: Roast for 25–30 minutes, flipping halfway, until golden and tender. Meanwhile, in a large bowl, combine chickpeas, diced red pepper, sliced onion, and parsley.
- Cook to Perfection: Let the roasted eggplant cool slightly, then add it to the bowl with the rest of the salad ingredients.
- Finishing Touches: In a small bowl, whisk the remaining tablespoon of olive oil with lemon juice, lemon zest, minced garlic, salt, and pepper. Pour over the salad and toss gently to combine.
- Serve and Enjoy: Let the salad rest for 10 minutes, then serve warm or chilled. Garnish with extra herbs if desired.
Notes
- Make a double batch of dressing to use on other salads or grilled vegetables.
- Roast the eggplant until golden for the best texture.
- Tastes even better the next day after flavors meld together.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg
Keywords: eggplant salad, chickpea salad, Mediterranean salad, vegan roasted salad