Roasted Vegetable Salad with Chickpeas
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
The large amount of dressing should not concern you, as the vegetables and chickpeas will absorb most of it. Serve as a standalone salad or with grilled halloumi cheese.
Ingredients
- Chickpea - 1 cup
- Eggplants - 1 piece
- Orange Bell Peppers - 1 piece
- Spanish onions - 1 piece
- Tomatoes - 2 pieces
- Scallions - 4 stalks
- Fresh Mint - 1 bunch
- Lemon - ½ piece
- Olive Oil - 6 tablespoons
- Toasted Cumin Seeds - 2 teaspoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
If you are using dried chickpeas, soak them overnight.
Step 10
It is better to use pink or plum tomatoes (i.e., those with less juice), cut them into cubes about 1 cm.
Step 11
Mix the vegetables and add the mint leaves, removed from the stem and cut diagonally, and the green onion cut into pieces about 2 cm long.
Step 12
Add the dressing and refrigerate for an hour.
Step 2
In the morning, drain the water, cover with cold water, and cook for about 20–30 minutes until tender over medium heat. Drain and cool the chickpeas.
Step 3
Preheat the oven to 356°F (350 degrees Fahrenheit).
Step 4
Make diagonal cuts on the eggplant, brush the pepper with olive oil, and cut the onion into 4 pieces.
Step 5
Roast the vegetables in the oven, the pepper and onion for 20 minutes; place the pepper in a plastic bag or container and refrigerate to easily remove the skin.
Step 6
After 20 minutes, turn the eggplant over and roast for another 20 minutes. Cool the vegetables.
Step 7
For the dressing, squeeze the juice from half a lemon and mix it with olive oil (the ratio should be 1:3 (juice/oil)).
Step 8
Toast the cumin seeds in a hot pan without oil and grind them in a mortar with a pinch of salt. Remove the skin from the eggplant and cut it into pieces about 1 cm.
Step 9
Remove the skin from the pepper and cut it into strips.
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