Chickpea Salad 🥗

Chickpea Salad

This chickpea salad is made with roasted eggplant, bell pepper, garlic, and fresh parsley. It's perfect for a satisfying lunch or appetizer to share.
Ingredients:
2 cups chickpeas (boiled)
1 eggplant
1 red bell pepper
1 head garlic
1/2 bunch parsley, chopped
1 tsp cumin
1 tsp paprika powder
3 tbsp olive oil
1 lemon, juiced salt, pepper to taste
Instructions:
Preheat oven to 400°F (200°C). Cut the top off the garlic head and drizzle with olive oil.
Place the eggplant, bell pepper, and garlic on a baking sheet lined with parchment paper. Prick the eggplant with a fork a few times.
Roast for about 35 minutes, or until the pepper is blackened and the eggplant is tender. Let the veggies cool slightly. Peel the skin off the pepper and eggplant (it should come off easily). Chop the roasted veggies into small cubes.
In a bowl, combine chickpeas, chopped veggies, parsley, cumin, and paprika. Squeeze the roasted garlic cloves out of their skins and add them to the bowl with lemon juice and olive oil. Season with salt and pepper to taste.
Mix everything well and serve with toasted baguette slices for dipping. Enjoy

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