Roasted Eggplant and Chickpea Salad
This Roasted Eggplant and Chickpea Salad is the perfect balance of smoky, sweet, and fresh flavors — a hearty, plant-based dish packed with protein and vibrant veggies. Tender roasted eggplant, sweet red bell peppers, and garlic meet nutty chickpeas and fresh parsley in a simple, nourishing salad. It’s easy to make, naturally vegan, and gluten-free — perfect as a light main or a flavorful side dish.
Equipment
- 1 Baking sheet
- 1 parchment paper (optional)
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 Mixing bowl
- 1 Cutting board
Ingredients
- 400 g cooked chickpeas (or 200g / 1 cup dry chickpeas, soaked and boiled)
- 2 pcs medium eggplants
- 2 pcs red bell peppers
- 1 bunch fresh parsley
- 1 head of garlic
- 1 tbsp olive oil
- Salt & black pepper (to taste)
US Customary - Metric
Instructions
- Prepare the Chickpeas: If using dry chickpeas, soak them overnight, then boil until tender. Alternatively, use canned cooked chickpeas for convenience. If you have the patience, remove the skins for a smoother texture.
- Roast the Vegetables: Preheat the oven to 220°C (430°F). Place the whole eggplants, red bell peppers, and garlic on a baking sheet. Roast for about 35-40 minutes, until the skins are charred and the vegetables are soft.
- Peel and Chop: Let the roasted vegetables cool slightly, then peel off the skins. Chop the eggplants and bell peppers until it’s a mashed, spread-like texture. Squeeze the garlic cloves out of their skins and mash them.
- Assemble the Salad: In a large bowl, combine the chickpeas, roasted vegetables, and chopped parsley. Add the mashed garlic and mix well.
- Season and Serve: Drizzle with olive oil, season with salt and black pepper, and mix everything thoroughly. Enjoy with toasted bread or on its own!
Nutrition
Calories: 201kcalCarbohydrates: 29gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 15mgPotassium: 375mgFiber: 8gSugar: 5gVitamin A: 1243IUVitamin C: 21mgCalcium: 70mgIron: 4mg