Chickpea, Grilled Eggplant and Tahini Salad [ 25 min ]
This salad captures the essence of Mediterranean cuisine with its combination of fresh vegetables, hearty chickpeas, and a creamy tahini dressing. The grilled eggplant adds a smoky depth of flavor, while the cherry tomatoes and red onion bring a burst of freshness. Perfect for a light lunch or a side dish at dinner, this salad is not only delicious but also packed with nutrients. Ready in just 25 minutes, it’s an easy and wholesome choice for any meal.
Ingrédients
- 1 medium eggplant, sliced
- 1 tablespoon olive oil
- 1 can chickpeas, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your grill or grill pan over medium-high heat.
- Brush the eggplant slices with olive oil and grill them for about 3-4 minutes on each side until tender and slightly charred.
- Remove the eggplant from the grill and allow to cool slightly. Cut into bite-sized pieces.
- In a large bowl, combine the grilled eggplant, chickpeas, cherry tomatoes, red onion, and parsley.
- In a small bowl, whisk together the tahini, lemon juice, water, cumin, salt, and pepper until smooth and creamy.
- Pour the tahini dressing over the salad and toss gently to combine.
- Serve immediately or let it chill in the fridge for about 30 minutes for the flavors to meld.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 24gProtéines: 8gFat: 10gSucre: 4g
Tried this recipe?Let us know how it was!