Description
A refreshing and hearty Mediterranean salad featuring roasted eggplant, chickpeas, fresh vegetables, and a tangy lemon dressing.
Ingredients
Units
Scale
- 1 large eggplant, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced eggplant with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and lightly browned.
- In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and roasted eggplant.
- In a small bowl, whisk together remaining olive oil, lemon juice, red wine vinegar, cumin, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Garnish with chopped parsley before serving.
Notes
- For extra flavor, add crumbled feta cheese if not vegan.
- Best served chilled or at room temperature.
- Can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg