Delicious Refreshing Roasted Eggplant Salad with Chickpeas and Yogurt

Do you love eggplant salads? When summer arrives, it seems that eggplant is the first vegetable that comes to mind for many of us. Anything with eggplant has a unique and delightful taste, at least for me . This roasted eggplant salad with chickpeas and yogurt is a refreshing dish you’ll never tire of making or eating .

Ingredients for Chickpea Yogurt Roasted Eggplant Salad

Salad Ingredients:

• 3 eggplants: The star of the dish, providing a smoky, rich flavor.
• 1 red bell pepper: Adds a sweet and slightly tangy taste.
• A handful of parsley: For a fresh, herby note.
• A handful of walnuts: Adds a delightful crunch and nuttiness.
• 6 tablespoons strained yogurt: Provides creaminess and tang.
• 2 tablespoons tahini: Adds a rich, nutty flavor.
• 1 clove garlic: For a hint of spice.
• 1 teaspoon salt: Enhances the flavors.
• 3-4 drops of lemon juice: Adds a fresh, citrusy brightness.

Topping Ingredients:

• 3 tablespoons olive oil: Adds richness and helps in roasting.
• Salt to taste: Enhances the flavor of the chickpeas.
• Slightly less than 1 cup boiled chickpeas: Adds protein and texture.
• 1 teaspoon cumin: For a warm, earthy flavor.
• 1 teaspoon black pepper: Adds a touch of heat.
• 1 teaspoon red pepper flakes: For a bit of spice.

Instructions:

1. Roast the Eggplants and Pepper:
   Preheat your oven to 190°C (375°F). Poke holes in the eggplants and red bell pepper using a knife. Place them on a baking sheet lined with parchment paper. Roast for about 20 minutes, checking for softness with a fork. Once they’re tender, remove them from the oven.
2. Steam and Peel:
   Transfer the roasted eggplants to a plastic bag and seal it. Let them sit for 5 minutes to steam, making them easier to peel. Peel the eggplants and pepper, then finely chop them with a knife.
3. Prepare the Salad Mix:
   Finely chop a handful of parsley and walnuts. Mix the chopped eggplants, pepper, parsley, and walnuts together. Continue to chop the mixture with a knife until well combined.
4. Prepare the Yogurt Mixture:
   In a separate bowl, combine the strained yogurt, tahini, minced garlic, salt, and lemon juice. Mix well until smooth.
5. Combine and Mix:
   Add the chopped eggplant mixture to the yogurt mixture. Stir until everything is well coated and evenly mixed.
6. Prepare the Chickpeas:
   In a pan, combine the boiled chickpeas with olive oil, salt, cumin, black pepper, and red pepper flakes. Sauté for 5-7 minutes, stirring frequently until the chickpeas are slightly crispy and well seasoned.
7. Assemble and Serve:
   Spread the eggplant and yogurt mixture on a serving dish. Top with the sautéed chickpeas. Garnish with additional parsley, walnuts, or a drizzle of olive oil if desired.

This refreshing roasted eggplant salad with chickpeas and yogurt is perfect for a light lunch, a side dish, or even as a delicious appetizer. The combination of smoky eggplant, creamy yogurt, and crunchy chickpeas makes every bite a delight. For those who want to try this recipe, I wish you an easy time making it and a delicious meal! Enjoy!