Chickpea and Roasted Eggplant Salad Recipe

Preheat oven to 400°F.

Dice eggplant and toss with olive oil, salt, and black pepper.

Spread eggplant on a baking sheet and roast for 25-30 minutes until golden.

Rinse and drain chickpeas, then place in a large bowl.

Add salad greens to the bowl with chickpeas.

In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper.

Once eggplant is roasted, let it cool slightly before adding to the salad.

Pour the dressing over the salad and toss gently to combine.

Serve immediately or chill for 30 minutes.

Equipment Needed

Dietary

Allergens