in Middle East

Eastern Mediterranean chickpea salad

updated

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Ingredients for 4 servings:

  • 1 can chickpeas, drained
  • 1 eggplant(s)
  • 3 tomatoes
  • ¾ cucumber(s)
  • 1 bell pepper(s), yellow or red
  • 1 zucchini
  • 6 radishes
  • 1 clove(s) garlic, squeezed
  • 1 lemon(s), juice
  • 8 parsley leaves, chopped
  • 1 tbsp Zatar (oriental spice mix) (pure as a spice plant or as a spice mix)
  • 5 tbsp olive oil
  • e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan, healthy, Eastern Mediterranean, Levantine cuisine

Wash the eggplant and dice it. Toss it in 1 tablespoon of olive oil, season with salt, and roast for 20 minutes in a preheated oven at 180°C (top/bottom heat). Clean and dice the tomatoes, cucumber, zucchini, bell pepper, and radishes. Chop the parsley leaves. Combine the salad ingredients and the dressing just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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