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Nutrient-Packed Roasted Eggplant & Chickpea Salad with Pomegranate Dressing
Experience vibrant wellness with our Roasted Eggplant & Chickpea Salad, drizzled with a tangy pomegranate dressing for a nutritious delight.
Welcome to a world of vibrant flavors and wholesome ingredients with our Roasted Eggplant & Chickpea Salad, a true masterpiece in the realm of 'Big Beautiful Salads.' This dish is not only visually stunning but also packed with nutrients that your body craves. Eggplants, naturally low in calories, are a great source of antioxidants like nasunin, while chickpeas provide a healthy dose of plant-based protein and fiber, keeping you full and satisfied.
The star of this salad is undoubtedly the tangy pomegranate dressing, which brings a delightful burst of flavor and is rich in vitamin C and antioxidants. The combination of roasted eggplant, crispy chickpeas, and fresh greens creates a harmony of textures that will tantalize your taste buds. Whether you're looking for a hearty lunch or a colorful addition to your dinner table, this salad will impress with its bold flavors and nutritional benefits.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
380 kcal
per serving
Cuisine
Mediterranean
Experience vibrant wellness with our Roasted Eggplant & Chickpea Salad, drizzled with a tangy pomegranate dressing for a nutritious delight.
Ingredients
- • eggplant: 1 large, diced
- • chickpeas: 1 can (15 oz), drained and rinsed
- • mixed greens: 4 cups
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • pomegranate seeds: 1/2 cup
- • olive oil: 2 tablespoons
- • smoked paprika: 1 teaspoon
- • ground cumin: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • fresh mint: 1/4 cup, chopped
- • tahini: 2 tablespoons
- • pomegranate juice: 3 tablespoons
- • lemon juice: 1 tablespoon
- • maple syrup: 1 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 In a large mixing bowl, combine the diced eggplant and chickpeas. Drizzle with olive oil and sprinkle with smoked paprika, ground cumin, salt, and black pepper. Toss until everything is well-coated.
- 3 Spread the eggplant and chickpeas onto a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and chickpeas are crispy, stirring halfway through.
- 4 Meanwhile, prepare the pomegranate dressing by whisking together tahini, pomegranate juice, lemon juice, and maple syrup in a small bowl. Adjust seasoning to taste and set aside.
- 5 In a large salad bowl, combine mixed greens, cherry tomatoes, red onion, and fresh mint. Once the eggplant and chickpeas are done, add them to the salad.
- 6 Drizzle the pomegranate dressing over the salad and toss gently to combine. Sprinkle with pomegranate seeds for an extra pop of color and flavor.
- 7 Serve immediately, or refrigerate for up to 2 hours before serving for a more chilled experience.
Serving Suggestions
- • Pair this vibrant salad with a side of whole-grain pita bread for added fiber and a satisfying crunch. If you're hosting a gathering, consider serving it alongside a bowl of chilled gazpacho for a refreshing summer meal. For a beverage, a chilled herbal tea or a sparkling water infused with lemon and mint would complement the flavors perfectly.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. To maintain the crispness of the greens, consider storing the dressing separately and adding it right before serving. If you prefer a warm salad, reheat the roasted eggplant and chickpeas gently in the oven before tossing with the rest of the ingredients.
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