Roasted Eggplant, Chickpea, and Tomato Salad recipe - ingredients, nutrition and when to eat it
This salad pairs golden roasted eggplant with chickpeas and tomatoes. The eggplant is tender, the tomatoes are bright and fresh, and the chickpeas add a…
This salad pairs golden roasted eggplant with chickpeas and tomatoes. The eggplant is tender, the tomatoes are bright and fresh, and the chickpeas add a satisfying bite. It makes a lovely light lunch or dinner.
Salads & light · 25 minutes to cook
Tips: Arrange the eggplant slices in a single layer in the pan so they brown evenly and release less moisture.
Tips: Drain the chickpeas and pat them dry with a paper towel to keep the salad from getting watery.
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Ingredients (1 serving)
- Eggplant — 1 pc
- Cooked chickpeas — 0.5 cup
- Tomato — 1 pc
- Olive oil — 1 Tbsp
- Lemon juice — 1 tsp
- Garlic — 1 clove
- Oregano — 0.3 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp