Roasted Eggplant and Chickpea Salad
A hearty and healthy roasted eggplant and chickpea salad packed with flavor from bell peppers, garlic, and parsley — perfect as a main or side dish.
This Roasted Eggplant and Chickpea Salad is a flavorful and nutritious dish that's perfect for any meal. Combining creamy roasted eggplants, sweet bell peppers, protein-rich chickpeas, and fresh parsley, this salad offers a beautiful balance of textures and taste. It’s seasoned simply with olive oil, garlic, salt, and pepper, letting the vegetables shine. Enjoy it on its own or served over toasted bread. Great for vegetarians and those looking for a healthy, filling option.
Ingredients
Nutritional Information
- Calories: 280
- Total Fat: 9g
- Saturated Fat: 1.2g
- Cholesterol: 0mg
- Sodium: 240mg
- Total Carbohydrates: 36g
- Dietary Fiber: 10g
- Sugars: 6g
- Protein: 10g
Directions
1. Prepare the Chickpeas
If using dried chickpeas, soak them overnight and then boil until soft. For convenience, you can use canned cooked chickpeas. For a smoother texture, you can peel the chickpeas if desired.
2. Roast the Vegetables
Preheat your oven to 220°C (430°F). Place the whole eggplants, red bell peppers, and garlic clove on a baking sheet. Roast for about 35–40 minutes until the skins are charred and the vegetables are tender.
3. Peel the Vegetables
Allow the roasted vegetables to cool slightly. Then peel off the skins of the eggplants and bell peppers. Chop them until they reach a mashed, spreadable texture. Squeeze the roasted garlic out of its skin and mash it.
4. Assemble the Salad
In a large bowl, combine the chickpeas, roasted vegetables, and chopped parsley. Add the minced garlic and mix thoroughly.
5. Season and Serve
Drizzle with olive oil, season with salt and black pepper, and mix well. Serve with toasted bread or enjoy on its own.
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