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Tender, caramelized roasted eggplant and hearty chickpeas tossed with fresh parsley, mint, and a bright, creamy lemon-tahini dressing. A flavorful and satisfying Mediterranean salad made completely without added salt.
For 4 servings
Roast the eggplant
Prepare the lemon-tahini dressing
Assemble the salad
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Tender, caramelized roasted eggplant and hearty chickpeas tossed with fresh parsley, mint, and a bright, creamy lemon-tahini dressing. A flavorful and satisfying Mediterranean salad made completely without added salt.
This mediterranean recipe takes 35 minutes to prepare and yields 4 servings. At 589.54 calories per serving with 24.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve the salad
Add 1 cup of cooked quinoa or lentils to the salad for a more substantial, protein-rich meal.
Use pre-roasted eggplant from a deli counter to save time on the roasting step.
Serve the components separately for picky eaters: roasted eggplant cubes, chickpeas, and the dressing as a dip.
Use dried chickpeas instead of canned. Soak them overnight and cook until tender before using in the salad.
This recipe is free of added salt and rich in heart-healthy monounsaturated fats from olive oil and tahini, which can help manage cholesterol levels.
Both eggplant and chickpeas are fantastic sources of fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Chickpeas provide a substantial amount of plant-based protein, making this salad a satisfying option for vegetarians and vegans.
Eggplant contains antioxidants like nasunin, while olive oil and fresh herbs contribute polyphenols that help combat oxidative stress in the body.
Yes, it's very healthy. It's packed with fiber from the eggplant and chickpeas, provides plant-based protein, and contains healthy monounsaturated fats from olive oil and tahini. This low-sodium version is particularly good for heart health.
One serving of this salad (about 1 cup) contains approximately 280-320 calories, primarily from the olive oil, tahini, and chickpeas.
Absolutely. You can roast the eggplant and make the dressing up to 2 days in advance. Store them in separate airtight containers in the fridge and assemble the salad just before serving for the best texture.
It's a versatile side dish that pairs well with grilled chicken or fish, pita bread, or as part of a larger Mediterranean-style meal with hummus and other salads.
If your dressing is too thick, simply whisk in a little more water, a teaspoon at a time, until it reaches your desired consistency. Tahini brands can vary in thickness.