grilled eggplant and chickpea salad

This recipe is coming to you late today (however it’s still Monday here in Italy!). It’s slowly coming to the end of summer here, it actually rained tonight for the first time in 2 months! So this grilled eggplant and chickpea salad is how I’m celebrating the end of summer. 

grilled eggplant and chickpea salad

I really like salads that are a mix between cooked and raw because you get different textures and flavour profiles out the veggies. Grilling the eggplants really brings out the flavour and is further enhance by the lemon, thyme and cumin in the dressing. 

This salad can be eaten as a side or is just as hearty by itself!

Buon Apppetito

xo

grilled eggplant and chickpea salad

Ingredients
Serves 4
Author | The Unprocessed Pantry

2 cups chickpeas, soaked
1 red onion, chopped
1 eggplant, sliced thinly
1 zucchini, chopped
1 tsp cumin
1 lemon, juice only
2 tbsp thyme
1/4 cup olive oil
salt
pepper

Equipment
stockpot
griddle pan or grill
measuring cups and spoons
tongs
mixing bowl

Suggestions/Variations
You can of course use tinned chickpeas if you prefer.

Depending on how much juice you get out of your lemon you may need 2. 

Method
In a large pot add the soaked chickpeas and 4 cups of water, bring to the boil over low heat and cook for 40 minutes or until the chickpeas are soft. 

Meanwhile, heat a griddle pan over high heat. Place slices of eggplant on the grill and cook for 3 minutes each side. Once cooked place on a plate cover with paper towel and season with salt. Repeat with the remaining eggplant.

In a small bowl combine the olive oil, lemon, thyme and cumin, then season with salt and pepper. 

In a serving bowl, place all the remaining ingredients and add the dressing, tossing well to combine. 

 


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