Roasted Eggplant Salad with Chickpeas

Very tasty salad of roasted eggplant and peppers with cooked chickpeas and parsley

  • AppetizersType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 9Serving/Unit

Ingredients

Eggplant, 2 medium units
Red pepper, 1 medium unit
Green pepper, 1 medium unit
Yellow pepper, 1 medium unit
Parsley, 1/2 bunch
finely chopped
Lemon juice, 2 tablespoons
freshly squeezed
Salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
Cooked chickpeas, 1 cup

Preparation

1. Roast the eggplants on the gas, peel and cut into small pieces.
2. Roast the peppers as well and cut into small cubes.
3. Mix all the ingredients in a bowl, season further to taste, transfer to a serving dish and decorate as you like.
4. Bon appetite (:

The spices in the recipe are according to personal taste. The cup size of the chickpeas refers to the chickpeas that have already been cooked (you can also use canned chickpeas).

Nutritional Values Serving/Unit 100 Grams
Calories 71 cal 47 cal
Proteins 3 g 2 g
Carbohydrates 15 g 10 g
Fat 1 g 1 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Amona Boaron Recipe by Amona Boaron
Roasted Eggplant Salad with Chickpeas
Wonderful combination of flavors