Eggplant and Chickpea Salad
This easy Eggplant and Chickpea Salad combines smoky roasted eggplant, creamy chickpeas, fresh cucumber, juicy tomatoes, spring onions, and parsley with a tangy dressing made with olive oil, sumac, pomegranate molasses, and lemon juice. Fresh, flavorful, and filling, it makes a delicious vegan side dish or light lunch.
Ingredients
- 2 medium eggplants
- 1 medium cucumber diced
- 2 medium tomatoes diced
- 1 can chickpeas drained and rinsed
- ½ cup spring onions chopped
- ½ cup fresh parsley chopped
For the dressing:
- 2 tablespoons olive oil
- 1 teaspoon sumac
- 1 tablespoon pomegranate molasses
- Juice of ½ lemon
- Salt to taste
Instructions
- Wash and dry the eggplants. Keep them whole.
- For flame cooking, place the eggplants directly over a gas flame or grill. Turn regularly until the skin is blackened and charred and the flesh is completely soft.
- Alternatively, roast the eggplants whole in a 220°C (425°F) oven for approximately 35–50 minutes, turning occasionally, until very soft. Finish under the grill/broiler for extra charring if desired.
- Transfer the cooked eggplants to a bowl and cover tightly. Let them rest and steam for 10–15 minutes.
- Carefully peel away the charred skin and remove the stems. Finely chop the soft eggplant flesh.
- Add the eggplant to a large bowl with the diced cucumber, tomatoes, chickpeas, spring onions, and parsley.
- In a small bowl, whisk together the olive oil, sumac, pomegranate molasses, lemon juice, and salt.
- Pour the dressing over the salad and gently toss to combine.
- Taste and adjust the seasoning if needed.
- Serve immediately or let the salad rest for a few minutes before serving.