Chickpea salad

Abstract

Ingredients

• 1 large eggplant
• 1 red pepper
• 1 cup cooked chickpeas
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 garlic clove
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 2 tbsp lemon juice
• 3 tbsp olive oil

Directions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Cut the eggplant and peppers into halves and place them on a baking sheet.
3. 3. Roast the eggplant, garlic and pepper for 20 minutes, until tender.
4. 4. Allow the roasted vegetables to cool slightly, then peel and mash them in a large mixing bowl.
5. 5. Add the cooked chickpeas, diced tomatoes, diced cucumber, finely chopped red onion, to the bowl.
6. 6. Sprinkle in the chopped parsley and salt.
7. 7. Pour in the lemon juice and olive oil, then mix everything together until well combined.
8. 8. Serve immediately or refrigerate for at least 30 minutes to let the flavors meld. Eat chilled or at room temperature.