Ingredients
400 g cooked chickpeas (or 200 g dried, soaked, and boiled)
2 medium eggplants
2 red bell peppers
1 medium onion
½ bunch fresh parsley
½ bunch fresh cilantro
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
Instructions
Step 1
Roast in the air fryer: Place the eggplants and red peppers in the air fryer basket, drizzle with olive oil, and cook at 190°C (375°F) for 25–30 minutes, until tender and lightly charred.
Step 2
Chop the veggies & herbs: Dice the roasted eggplants and peppers. Finely chop onion, parsley, and cilantro.
Step 3
Mix it all together: In a large bowl, combine roasted vegetables, onion, parsley, cilantro, and chickpeas. Season with salt, black pepper, and an extra drizzle of olive oil. Toss gently and serve.
Notes
Add a squeeze of lemon juice for extra brightness.
Make it spicy with chili flakes or harissa.
For creaminess, stir in tahini or vegan yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Vegan, Side Dish
- Diet: Vegan
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 7g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 8g