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Roasted Eggplant and Chickpea Salad
Roasted Eggplant and Chickpea Salad

Roasted Eggplant and Chickpea Salad
A hearty and nutritious salad featuring roasted eggplant and chickpeas.
Roasted Eggplant and Chickpea Salad
Ingredients:
1
Servings
  • 1
    item
     eggplant
  • 200
    g
     chickpeas
  • 1
    item
     red bell pepper
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     parsley
  • 50
    g
     feta cheese
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Roasted Eggplant and Chickpea Salad
Instructions:
  1. Preheat the oven to 200°C.
  2. Cut the eggplant into cubes and place on a baking sheet.
  3. Drizzle with olive oil, salt, and pepper. Roast for 25 minutes.
  4. While the eggplant is roasting, chop the red bell pepper and red onion.
  5. In a large bowl, combine chickpeas, roasted eggplant, red bell pepper, and red onion.
  6. Add lemon juice and chopped parsley. Toss to combine.
  7. Top with crumbled feta cheese before serving.
Nutrition Per Serving 500 g Per 100g
Energy 519 kcal 104 kcal
Protein 18 g 3.6 g
Fibre 14 g 2.8 g
Salt 2 g 0.4 g
Sugar 9 g 1.8 g
Carbohydrates 55 g 11.0 g
Fat 28 g 5.6 g
  • 1
    item
     eggplant
  • 200
    g
     chickpeas
  • 1
    item
     red bell pepper
  • 1
    item
     red onion
  • 2
    tbsp
     olive oil
  • 2
    tbsp
     lemon juice
  • 10
    g
     parsley
  • 50
    g
     feta cheese
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cut the eggplant into cubes and place on a baking sheet.

Drizzle with olive oil, salt, and pepper. Roast for 25 minutes.

While the eggplant is roasting, chop the red bell pepper and red onion.

In a large bowl, combine chickpeas, roasted eggplant, red bell pepper, and red onion.

Add lemon juice and chopped parsley. Toss to combine.

Top with crumbled feta cheese before serving.

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