Eggplant Chickpea Salad

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This easy Roasted Eggplant Salad is made with only 2 main ingredients, fresh herbs, spices, and a tangy garlic and lemon dressing!

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[{"selector":"#anim-6c363c72-b5e9-4905-93a6-fa8e10b347af","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-260915c7-9dd0-4aec-907b-02f11bc6d1a0","keyframes":{"transform":["translate3d(-115.50632%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ingredients: eggplant olive oil chickpeas parsley cilantro garlic powder apple cider vinegar sweet paprika sesame seeds ground cumin chili powder black ground pepper

Sprinkle eggplant with salt and set aside for 10-20 minutes. When ready, cut into cubes.

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Fry eggplants until golden brown. Close the lid and simmer for 10 minutes until soft.

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Add chickpeas to the pan and simmer for 5 minutes. Prepare the salad dressing.

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Garnish with herbs, sesame seeds, paprika and serve warm or as a cold appetizer salad.

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Find more at theyummybowl.com

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