Name: Mediterranean Chickpea Salad
Prep time: 5 min
Cook time: 51 min
Total time: 56 min
Yield: 4
Cuisine: Mediterranean
Ingredients: Chickpeas 2 cups; Eggplants 1; Red bell pepper 1; Garlic 1 head; Olive oil 3 tbsp; Parsley ½ bunch; Cumin 1 tsp; Ground paprika 1 tsp; Lemon juice 2 tbsp; Kosher Salt; Black pepper

Cuisine:

Mediterranean Recipes

Ingredients

2 cups Chickpeas
canned, drained and rinsed
1 Eggplants
1 Red bell pepper
1 head Garlic
whole, the top cut off
3 tbsp Olive oil
divided
½ bunch Parsley
chopped
1 tsp Cumin
1 tsp Ground paprika
2 tbsp Lemon juice
Kosher Salt
to taste
Black pepper
to taste

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad brings together pantry staple chickpeas with fresh summer produce for a delightful, healthy and delicious vegan dish. Oven-roasted eggplant, bell pepper, and garlic get tossed with canned chickpeas, fragrant herbs and aromatic spices, making each bite a flavor explosion. Enjoy this salad as a lunch with toasted bread or pair it with your protein of choice for a well-rounded dinner.

Start by roasting the vegetables in the oven. Once the veggies are roasted, remove them from the oven and immediately transfer the eggplant and bell pepper to the pot with a lid. Let them steam for about 15 minutes. Peel the roasted veggies and chop them into small cubes. Combine the chopped veggies, chickpeas, parsley, cumin, and paprika in a salad bowl. Squeeze the roasted garlic cloves out of the garlic head and add them to the bowl. Juice a lemon over the top and drizzle with extra-virgin olive oil. Season the salad with salt and black pepper to taste, then toss thoroughly to coat. Serve and enjoy!

To make the Mediterranean Chickpea Salad, you will need the following ingredients:

Ingridiens for Mediterranean Chickpea Salad

Steps to make Mediterranean Chickpea Salad

1	Preheat oven
Preheat the oven to 400 °F.
2	Prepare eggplant, bell pepper, and garlic	1
Place 1 eggplant, 1 red bell pepper, and 1 head garlic on a baking sheet. Prick the eggplant with a fork a few times. Drizzle the garlic with ½ teaspoon olive oil.
3	Roast	50
Roast the vegetables for about 35 minutes or until the bell pepper is blackened and the eggplant is tender. Remove and transfer the eggplant and bell pepper to a pot with a lid. Let the veggies cool slightly.
4	Peel and chop eggplant	2
Peel and chop the eggplant into small cubes
5	Peel and chop bell pepper	2
Peel and chop the bell pepper into small cubes.
6	Combine ingredients	1
In a large bowl, combine 2 cups chickpeas, 1 chopped eggplant, 1 red bell pepper, ½ bunch chopped parsley, 1 teaspoon ground cumin, and 1 teaspoon paprika. Squeeze the roasted garlic cloves out of the garlic head and add to the bowl. Add 2 tablespoons lemon juice, remaining olive oil, and salt and black pepper to taste.
7	Serve
Serve with toasted bread and enjoy

This easy and delicious Mediterranean Chickpea Salad recipe makes a great side salad or a healthy lunch. Simple, filling, and flavorful. Give it a try, and let us know what you think in the comments!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!