How to Make Eggplant Chickpea Salad
Try this easy Eggplant Chickpea Salad—perfect for a healthy lunch or side dish. Packed with flavor, protein, and Mediterranean goodness. Ready in under 30 minutes!
Total Time30 minutes mins
Course: Salad
Cuisine: Chinese
Keyword: Eggplant Chickpea Salad, eggplant chickpea salad dressing, eggplant salad, moroccan chickpea salad, simple eggplant chickpea salad
Yield: 6
Calories: 320kcal
- 1 large eggplant (cubed)
- 1 can (15 1 OZ) of chickpeas (drained and washed)
- 2 tsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt, pepper and other ingredients according to required
- 1 Red Onion (thinly removed)
- 1 cup cherry tomatoes (halved)
- 1 cup chopped parsley
- 1 Lemon juice from one
- Alternative option: Feta crumbled (omit to make a vegetarian dish with the eggplant)
How to Make Eggplant Chickpea Salad
Bake the eggplant
It is the first thing to bake the eggplant. Prepare your oven for 400 degrees (200degC). Mix the cubes of eggplant in cumin and olive oil, and salt and paprika. Place them on a baking pan and bake for 25-30 minutes or until they are tender and crispy.
Combine the base
In an adequate bowl to mix tomato stew, the chickpeas, the red onion from eggplant and parsley.
Mixing
Mix in the dressing and drizzle in citrus juice, as well as an olive oil tinge to create a reviving salad dressing made of chickpeas and eggplant. Mix all ingredients together with a little care.
Eat or keep in the fridge.
These simple chickpeas and eggplant recipes are ready to serve as soon as it is cooked or stored within the fridge for 3 to 4 days. This is a great recipe to serve as a salad for meal preparation.
Make your perfect Chickpea Salad with the help by mixing Eggplant with herbs
It is possible to modify this recipe. can alter this recipe to suit pantry items in your kitchen.
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