By Light Darko
Prepare the Chickpeas: If using dry chickpeas, soak them overnight, then boil until tender. Alternatively, use canned cooked chickpeas for convenience. If you have the patience, remove the skins for a smoother texture.
Roast the Vegetables: Preheat the oven to 220°C (430°F). Place the whole eggplants, red bell peppers, and garlic on a baking sheet. Roast for about 35-40 minutes, until the skins are charred and the vegetables are soft.
Peel and Chop: Let the roasted vegetables cool slightly, then peel off the skins. Chop the eggplants and bell peppers until it’s a mashed, spread-like texture. Squeeze the garlic cloves out of their skins and mash them.
Assemble the Salad: In a large bowl, combine the chickpeas, roasted vegetables, and chopped parsley. Add the mashed garlic and mix well.
Season and Serve: Drizzle with olive oil, season with salt and black pepper, and mix everything thoroughly. Enjoy with toasted bread or on its own!
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By Light Darko
This recipe is ready in 55 and features cooked chickpeas, medium eggplants, red bell peppers and other delicious ingredients. Contains 400 calories total.
Prepare the Chickpeas: If using dry chickpeas, soak them overnight, then boil until tender. Alternatively, use canned cooked chickpeas for convenience. If you have the patience, remove the skins for a smoother texture.
Roast the Vegetables: Preheat the oven to 220°C (430°F). Place the whole eggplants, red bell peppers, and garlic on a baking sheet. Roast for about 35-40 minutes, until the skins are charred and the vegetables are soft.
Peel and Chop: Let the roasted vegetables cool slightly, then peel off the skins. Chop the eggplants and bell peppers until it’s a mashed, spread-like texture. Squeeze the garlic cloves out of their skins and mash them.
Assemble the Salad: In a large bowl, combine the chickpeas, roasted vegetables, and chopped parsley. Add the mashed garlic and mix well.
Season and Serve: Drizzle with olive oil, season with salt and black pepper, and mix everything thoroughly. Enjoy with toasted bread or on its own!
Calories per Serving: 400
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