Eggplant and Chickpea Salad

This Eggplant and Chickpea Salad is a vibrant, low-carb dish that combines roasted eggplant with protein-packed chickpeas, fresh herbs, and a zesty lemon dressing. It's a satisfying main course that is both nutritious and flavorful, perfect for a light meal.

Ingredients

• Eggplant - 1 medium (approximately 250g)
• Canned chickpeas - 1 cup (240g), drained and rinsed
• Cherry tomatoes - 1 cup (150g), halved
• Cucumber - 1 medium (approximately 200g), diced
• Red onion - 1/4 medium, finely chopped
• Fresh parsley - 1/4 cup, chopped
• Olive oil - 2 tablespoons (30ml)
• Lemon juice - 2 tablespoons (30ml)
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cumin - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1-inch (2.5 cm) cubes and place them on a baking sheet.
3. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and black pepper, and toss to coat.
4. Roast in the preheated oven for 20 minutes, or until the eggplant is tender and slightly caramelized.
5. While the eggplant is roasting, prepare the dressing by whisking together the remaining olive oil, lemon juice, minced garlic, cumin, and a pinch of salt in a small bowl.
6. In a large mixing bowl, combine the roasted eggplant, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
7. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
8. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
9. Serve the salad at room temperature or chilled.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 35 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, supporting digestive health.
• High in antioxidants, promoting overall wellness and reducing inflammation.

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