Roasted Vegetable Chickpea Salad
Ingredients
- 2 cups chickpeas, cooked
- 1 eggplant
- 1 red bell pepper
- 1 head garlic
- 1/2 bunch parsley, chopped
- 1 teaspoon cumin
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 1 lemon, juiced
- salt
- black pepper
Preparation
Preheat oven to 200°C. Cut the top off the garlic head and drizzle with olive oil.
Place eggplant, bell pepper, and garlic on a baking sheet lined with parchment paper. Poke the eggplant a few times with a fork.
Roast for about 35 minutes or until pepper is charred and eggplant is soft. Let vegetables cool slightly. Peel the skin off the pepper and eggplant. Chop the roasted vegetables into small cubes.
In a bowl, combine chickpeas, chopped vegetables, parsley, cumin, and paprika. Squeeze the roasted garlic cloves out of their skins and add to the bowl with lemon juice and olive oil. Add salt and pepper.
Mix everything well and serve with toasted baguette slices for dipping.
Notes
This salad is perfect for a satisfying lunch to share or as a meze appetizer.
