CHICKPEA AND EGGPLANT SALAD
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.
Provided by Amelia Freer
Categories HarperCollins Chickpea Eggplant Almond Lunch Tomato Healthy Kid-Friendly Side Dinner Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 as a side, 2 as a meal
Number Of Ingredients 10
Steps:
- Cover the onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
- Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice-you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
- On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
- Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.
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zubair ahmad
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the roasted eggplant and chickpeas.
Lance Souhrada
[email protected]This salad is so versatile. You can add or remove ingredients to suit your taste. I like to add some chopped avocado and crumbled feta cheese.
April Bridges
[email protected]I followed the recipe exactly and it turned out perfect. I would definitely make it again.
Abdo Derrahi
[email protected]This salad is a great source of protein and fiber. It's also very filling, so it's a great option for a light lunch or dinner.
Hamza Islam
[email protected]I'm not a big fan of eggplant, but I really enjoyed this salad. The dressing is really what makes it.
Waqar Azhar
[email protected]This salad is very easy to make and it's very flavorful. I would definitely recommend it.
Gezzyg King SWISHER
[email protected]This salad is a great way to use up leftover roasted eggplant. I also added some chopped tomatoes and basil, and it was delicious!
Judy Quaderer
[email protected]I love the combination of chickpeas and eggplant in this salad. It's a unique and delicious dish.
Followmeitwill Beallright
[email protected]This salad is so refreshing and flavorful. It's the perfect summer dish.
Nikka Van der Merwe
[email protected]I'm always looking for new and healthy recipes, and this one definitely fits the bill. I'll be making it again soon!
Ashik Vai
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the roasted eggplant and chickpeas.
Muhammad akram akram
[email protected]I made this salad for a potluck and it was a huge hit. Everyone loved it!
Noor Muhmmad
[email protected]This salad is so versatile. You can add or remove ingredients to suit your taste. I like to add some chopped avocado and crumbled feta cheese.
Zeny Acoba
[email protected]I followed the recipe exactly and it turned out perfect. The only thing I would change is to add a little more salt and pepper to taste.
jayvi javier
[email protected]This salad is a great source of protein and fiber. It's also very filling, so it's a great option for a light lunch or dinner.
Tadiwanashe Tadie
[email protected]I'm not a big fan of eggplant, but this salad was surprisingly good. The dressing is really what makes it.
Kadi
[email protected]This recipe is a great way to use up leftover eggplant. I also added some chopped cucumber and red onion, and it was delicious!
Esther E Dean
[email protected]I love this salad! It's so easy to make and it's always a hit with my friends and family.
Kathy Bassette
[email protected]This chickpea and eggplant salad is a delicious and healthy dish that's perfect for a summer lunch or dinner. The chickpeas and eggplant are roasted to perfection, and the dressing is light and flavorful.