Roasted Vegetable Salad with Chickpeas
Salads • European
Description
The large amount of dressing should not concern you, as the vegetables and chickpeas will absorb most of it. Serve as a standalone salad or with grilled halloumi cheese.
Ingredients
- Chickpea 1 cup
- Eggplants 1 piece
- Orange Bell Peppers 1 piece
- Spanish onions 1 piece
- Tomatoes 2 pieces
- Scallions 4 stalks
- Fresh Mint 1 bunch
- Lemon ½ piece
- Olive Oil 6 tablespoons
- Toasted Cumin Seeds 2 teaspoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
If you are using dried chickpeas, soak them overnight.
Step 2
In the morning, drain the water, cover with cold water, and cook for about 20–30 minutes until tender over medium heat. Drain and cool the chickpeas.
Step 3
Preheat the oven to 355°F (350 degrees Fahrenheit).
Step 4
Make diagonal cuts on the eggplant, brush the pepper with olive oil, and cut the onion into 4 pieces.
Step 5
Roast the vegetables in the oven, the pepper and onion for 20 minutes; place the pepper in a plastic bag or container and refrigerate to easily remove the skin.
Step 6
After 20 minutes, turn the eggplant over and roast for another 20 minutes. Cool the vegetables.
Step 7
For the dressing, squeeze the juice from half a lemon and mix it with olive oil (the ratio should be 1:3 (juice/oil)).
Step 8
Toast the cumin seeds in a hot pan without oil and grind them in a mortar with a pinch of salt. Remove the skin from the eggplant and cut it into pieces about 1 cm.
Step 9
Remove the skin from the pepper and cut it into strips.
Step 10
It is better to use pink or plum tomatoes (i.e., those with less juice), cut them into cubes about 1 cm.
Step 11
Mix the vegetables and add the mint leaves, removed from the stem and cut diagonally, and the green onion cut into pieces about 2 cm long.
Step 12
Add the dressing and refrigerate for an hour.
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