Mediterranean Eggplant Chickpea Salad

Name: Mediterranean Eggplant Chickpea Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 1 medium eggplant (cut into 1- inch rounds); 3 tablespoons olive oil; 1 - 15 ounce can of chickpeas (drained and rinsed); 4 roma tomatoes (diced); 1/2 of an english cucumber (diced); 5 green onions (chopped {about 1 cup of chopped green onion}); 2 cups freshly chopped parsley; 1/4 cup extra virgin olive oil; 1 tablespoon red wine vinegar; 1 lemon (juiced); 2 garlic cloves (minced); 1/4 teaspoon salt; 1/8 teaspoon pepper; 1 to 2 teaspoons of your favorite spice {I like sumac or za'atar in this salad}

Mediterranean Eggplant Chickpea Salad is full of fresh end of summer vegetables and topped with a light, lemony dressing. This salad makes a great addition to a BBQ, a side dish to your Mediterranean meals or an easy on-the-go lunch.

Prep15 min
Cook20 min
Total35 min
Makes6 servings
Calories198

Ingredients

6 servings

For the salad:

1 medium eggplant (cut into 1- inch rounds)
3 tablespoons olive oil
1 - 15 ounce can of chickpeas (drained and rinsed)
4 roma tomatoes (diced)
1/2 of an english cucumber (diced)
5 green onions (chopped {about 1 cup of chopped green onion})
2 cups freshly chopped parsley

For the dressing:

1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 lemon (juiced)
2 garlic cloves (minced)
1/4 teaspoon salt
1/8 teaspoon pepper
1 to 2 teaspoons of your favorite spice {I like sumac or za'atar in this salad}

Method

1
Chop the eggplant into 1-inch rounds. Sprinkle each eggplant slices with salt on both sides and let sit for 30 minutes {this helps to remove bitterness}. Rinse and pat dry with a paper towel.
2
Pre-heat grill to medium heat.
3
Drizzle eggplant with the 3 Tablespoons olive oil and grill until tender and browned, about 5 minutes per side. Let cool completely and then dice up the eggplant.
4
In a large bowl combing the eggplant, chickpeas, tomatoes, cucumber, green onions and parsley and mix.
5
In a small mixing bowl or mason jar combine the olive oil, red wine vinegar, lemon juice, garlic, salt, pepper and spice of your choice. Mix well.
6
Drizzle the dressing on the salad and gently toss. Taste and adjust seasoning. Serve as a side dish or add a scoop to grilled chicken or fish or to a pita sandwich.

Notes

There are many additions that would be nice in this salad. A few are: feta cheese, white beans, bell peppers, jalapeños, zucchini and grilled chicken.