How To Make Moroccan Aubergine & Chickpea Salad
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Serves:
Ingredients
- 2 large aubergines, sliced
- 1 can of chickpeas, drained and rinsed
- 1 red onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tbsp ground cumin
- 1 tsp ground paprika
- 1 tsp ground coriander
- Juice of 1 lemon
- Handful of fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil, for grilling
Instructions
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Preheat a grill or grill pan over medium-high heat.
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In a large bowl, toss the sliced aubergine with olive oil, salt, and pepper.
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Grill the aubergine slices for about 4-5 minutes on each side, until nicely charred and tender. Remove from the grill and set aside.
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In the same bowl, combine the chickpeas, red onion, minced garlic, ground cumin, ground paprika, ground coriander, lemon juice, and chopped parsley. Season with salt and pepper to taste.
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Add the grilled aubergine slices to the chickpea mixture and gently toss to combine.
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Let the salad marinate for at least 10 minutes to allow the flavors to meld together.
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Serve the Moroccan Aubergine & Chickpea Salad as a side dish or as a light lunch. Enjoy!
Nutrition
- Calories : 250kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 450mg
- Total Carbohydrates : 38g
- Dietary Fiber : 12g
- Sugar : 8g
- Protein : 10g
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