Chickpea salad with eggplant and pomegranate
A quick, full in protein salad that packs a punch of flavour and you could easily eat every single day. It’s the perfect food option to fuel you up with energy and essential nutrients and a great idea for a cookout appetizer/ side dish and a good, filling, work luncheon.
Servings: 2-4
Time: 24hr preparation, 40 min cooking
Method:
1) Let chickpeas soak in water, overnight. Bring a pot with water to boil, add salt and cook the chickpeas on high heat for 30 minutes.
2) Drain and set them aside to slightly cool down. Next, place them in a bowl, add the roasted eggplant, parsley, scallions, juice of half lemon, the seeds of half pomegranate, a pinch of salt and olive oil and toss until combined.
3) Serve in plates and enjoy!
Ingredients:
100 g Ergon Roasted Eggplants in jar (eggplant salad)
2 tbsp sesame spread (tahini)
2 scallions, chopped
A handful of fresh parsley, chopped
1 pomegranate (you’ll need half pomegranate)
1 lemon, unwaxed (you’ll need half lemon)
40 ml olive oil
Salt & pepper
