Roasted Eggplant and Chickpea Salad recipe - ingredients, nutrition and when to eat it
This salad combines roasted eggplant and chickpeas with tomato and parsley, tossed with lemon and olive oil for a fresh finish.
This salad combines roasted eggplant and chickpeas with tomato and parsley, tossed with lemon and olive oil for a fresh finish. The eggplant is tender, while the chickpeas are fluffy. It makes a lovely light lunch or dinner.
Salads & light · 25 minutes to cook
Tips: Roast the eggplant in a single layer so moisture can escape and the edges turn golden.
Tips: Using canned chickpeas saves prep time.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cooked chickpeas — 0.5 cup
- Tomato — 0.5 pc
- Parsley — 1 Tbsp
- Lemon juice — 1 Tbsp
- Olive oil — 1 Tbsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp