Mediterranean Chickpea Salad

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Author: Hello Ani

Mediterranean Chickpea salad is the ultimate summer salad. Roasted and fresh vegetables are tossed in herbs and a zingy balsamic vinaigrette.

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Ingredients

1 medium-sized eggplant
1 yellow bell pepper (or 6 mini peppers)
16 oz (1 can) chickpeas, drained
2 medium-sized tomatoes, chopped
2 Persian cucumber, chopped
½ cup red onion, chopped
½ cup parsley, chopped
½ cup cilantro, chopped
¼ cup feta cheese

Dressing:

⅓ cup olive oil
½ lemon, juiced
1 tablespoon white balsamic vinegar
1 tablespoon honey
1 small clove garlic
½ teaspoon sea salt
¼ teaspoon pepper
¼ teaspoon red pepper flakes

Instructions

Preheat Oven to 375 °F (190 °C)
1. Slice and cube the eggplant into bite-sized pieces. Drizzle with olive oil, and season with salt and pepper. Bake in the oven for 20 minutes, turning them over halfway through.
2. In a large bowl, combine, tomatoes, cucumber, onion, chickpeas, roasted vegetables, and herbs.
3. Prepare the Dressing:
To a small bowl add olive oil, white balsamic vinegar, lemon juice, mustard, honey, and garlic. Season with salt, pepper, and red pepper flakes. Stir, and pour over the salad. Mix the salad well. Crumble feta cheese on top if you like. Enjoy!

Video

Nutrition

COURSE: Salad

CUISINE: Mediterranean

KEYWORD: Aubergine Salat, Eggplant salad, Mediterranean Chickpea Salad, Roasted vegetable salad, Summer Salad

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