Roasted Eggplant and Chickpea Salad
Soft roasted eggplant, sweet red peppers, chickpeas and parsley with mellow roasted garlic. Serve this vegan salad warm or chilled with bread or in wraps.
Servings 4 servings
Calories 201kcal
Cost $8
Equipment
- 1 Baking sheet
- 1 parchment paper (optional)
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 Knife
- 1 Cutting board
Ingredients
- 400 g cooked chickpeas drained and rinsed; measured after cooking
- 2 medium eggplants
- 2 red bell peppers
- 1 bunch fresh parsley finely chopped
- 1 head of garlic
- 1 tbsp olive oil divided
- Salt & black pepper (to taste)
Instructions
- Prepare: Heat the oven to 220°C (425°F). Drain and rinse the cooked chickpeas. Prick the whole eggplants a few times with a fork. Trim the top from the garlic head to expose the cloves.
- Roast: Lightly rub the eggplants and peppers with a little of the measured olive oil. Put the garlic on foil, drizzle with a little oil and wrap tightly. Roast everything on a tray for about 35 to 40 minutes, turning the vegetables halfway, until the eggplants collapse and the peppers blister. Check the garlic after 25 minutes and remove it when soft; larger eggplants may need longer.
- Peel and chop: Cool until safe to handle. Peel both the eggplants and peppers, discarding the pepper stems, cores and seeds. Drain any excess liquid, then finely chop the flesh. Squeeze the garlic cloves out and mash them.
- Combine: Put the drained chickpeas, chopped vegetables and mashed garlic in a bowl. Finely chop the parsley and fold it in once the vegetables have cooled slightly.
- Season and serve: Add the remaining olive oil, salt and black pepper to taste. Mix well and serve warm or chilled with bread or in wraps.
Notes
Chickpeas: Use 400 g (about 2½ cups) cooked, drained chickpeas. If cooking from dry, measure after cooking.
Roasting: Remove each vegetable when tender. Keep the garlic wrapped and check early; larger eggplants may take longer.
Optional: Add lemon juice, smoked paprika or chili flakes to taste.
Storage: Refrigerate in an airtight container for up to 3 days.
Nutrition: Values are estimates; vegetable sizes and chickpea brands vary. Bread and added salt are not included.
Nutrition
Calories: 201kcal | Carbohydrates: 29g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 15mg | Potassium: 375mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1243IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 4mg