Chickpea and Eggplant Salad
A hearty Mediterranean-style salad featuring broiled eggplant, chickpeas, fresh tomatoes, and red onion, dressed with lemon and garlic-infused olive oil. Topped with slivered almonds for crunch, this warm salad makes a perfect healthy main dish.
Ingredients
- •½ small red onion
- •1 large eggplant
- •3 tablespoons extra virgin olive oil
- •1 whole lemon
- •2 cans chickpeas
- •2 large tomatoes
- •1 bunch parsley
- •2 teaspoons garlic-infused olive oil
- •1 teaspoon cayenne pepper
- •¼ cup slivered almonds
- •to serve
Cooking Instructions
- 1.
Cover the onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
30 min
- 2.
Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice-you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
15 min
- 3.
On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
10 min
- 4.
Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.
10 min
