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Oil-Free Roasted Eggplant Chickpea Salad

Oil-Free Roasted Eggplant Chickpea Salad

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The great chickpea salad, works well in lettuce wraps, served on a bed of leafy greens or scooped up with sliced colored bell peppers, cucumbers, celery, etc. And of course, it’s also a great sandwich filler.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Servings 6
Calories 159 kcal

Ingredients
  

  • For the salad:
  • 1/2 Diced red onion
  • 1/2 bunch Diced mint
  • 14 oz/400g can of Chickpeas drained and rinsed
  • 1/2 Pomegranate seeds picked
  • 3 tbsp of runny tahini
  • 1 lemon - juice and zest
  • For the roasted eggplant:
  • 1 large eggplant
  • 1/2 tsp of cumin
  • 1/2 tsp of dried coriander
  • 1/4 tsp of garlic powder
  • 1/4 tsp of onion powder
  • 1/4 tsp of paprika
  • 2 pinches of chili flakes
  • 1/4 tsp of black pepper

Instructions
 

  • Preheat the oven to 375F/190C.
  • Cut the eggplant into cubes, then add all the rest of the ingredients under the roasted eggplant section of the ingredient list. Mix well, and transfer onto a baking dish, and roast in the oven for about 20 minutes.
  • Meanwhile, prepare all the salad ingredients from the list above and place them in a bowl.
  • Add the cooled roasted eggplant to the salad bowl, and drizzle the tahini, lemon zest, and juice.
  • Mix well and serve!

Notes

Keep stored in the refrigerator for up to 5 days.

Nutrition

Serving: 1servingSugar: 1.6gFiber: 6.9gCalories: 159kcalFat: 5.4gProtein: 7.5gCarbohydrates: 24.3g
Keyword chickpea, creamy, filling, healthy, Salad
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