Moroccan Eggplant and Chickpea Salad
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
Moroccan Eggplant and Chickpea Salad
Ingredients
- Eggplants - 2 pieces
- Olive Oil - 7 tablespoons
- Canned chickpeas - 14.1 oz
- Cilantro - 1 bunch
- Red Onion - 1 head
- Paprika - ¾ teaspoon
- Ground Cumin - ¾ teaspoon
- Clear Honey - 1 teaspoon
- Lemon Juice - 1½ tablespoons
Step by Step guide
Step 1
Chop the eggplants into large pieces and place them on the grill.
Step 2
Brush lightly with oil, sprinkle with salt and pepper, then grill until browned.
Step 3
Flip them, brush with oil and season, then grill again until cooked, about 8-10 minutes in total.
Step 4
Remove from the grill and cut each slice into quarters.
Step 5
Drain and rinse the chickpeas, then add them to a bowl with the eggplants, cilantro, and red onion.
Step 6
Mix all the dressing ingredients in a jar, shake well until smooth, and add to the salad.
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