A hearty and wholesome savory salad to enjoy for lunch or dinner. This is a meal in itself, or it pairs really well with grilled meats, sausages, and other barbecue foods.
For 4 servings, you will need:
For the dressing, refer to our sweet and spicy dressing recipe.
Preparation Time: 40 minutes
Resting Time: At least 1 hour if you'd like your salad cold
Start by pre-heating your oven at 220 C ( 430 F).
Drain the liquid out of the can of chickpeas, then rinse and drain them.
Rinse the eggplant, then shop it into small cubes.
Place the chickpeas and eggplant pieces in a large bowl. Add some olive oil and toss the chickpeas and eggplant pieces to have the olive oil coat your veggies.
Cover an oven rack with foil or parchment paper, and drizzle a little bit of olive oil.
Spread the chickpeas and the eggplant pieces on the foil, and place the oven rack in the oven for about 15 to 20 minutes, keep your eyes on it.
While the chickpeas and eggplant are roasting, prepare the quinoa per the packet's instructions - mine says one part quinoa for two parts water, and heat it up for about 15 minutes.
While everything is roasting and boiling, finely chop the red onion and roughly chop the coriander.
Once the chickpeas and eggplant are roasted and the quinoa is cooked, let them cool down for about 20 minutes.
Combine all the ingredients together.
Prepare the dressing by referring to our sweet and spicy dressing recipe.
Now, you have another decision to make!
If you would like to eat the salad warm, serve it right away after adding the dressing.
If you would like to eat the salad cold, which is my preference, cover the salad and place it in the fridge for at least one hour. Before serving, add the dressing, or simply let everyone help themselves to however much dressing they want to add.
Enjoy!
For 4 servings, you will need:
- 150 grams of quinoa
- 1 eggplant
- 1 can (400 grams) of chickpeas, drained
- 1 medium-size red onion or 2 small-size red onions
- A handful of fresh cilantro
- Some olive oil to roast the eggplant and chickpeas
For the dressing, refer to our sweet and spicy dressing recipe.
Preparation Time: 40 minutes
Resting Time: At least 1 hour if you'd like your salad cold
Start by pre-heating your oven at 220 C ( 430 F).
Drain the liquid out of the can of chickpeas, then rinse and drain them.
Rinse the eggplant, then shop it into small cubes.
Place the chickpeas and eggplant pieces in a large bowl. Add some olive oil and toss the chickpeas and eggplant pieces to have the olive oil coat your veggies.
Cover an oven rack with foil or parchment paper, and drizzle a little bit of olive oil.
Spread the chickpeas and the eggplant pieces on the foil, and place the oven rack in the oven for about 15 to 20 minutes, keep your eyes on it.
While the chickpeas and eggplant are roasting, prepare the quinoa per the packet's instructions - mine says one part quinoa for two parts water, and heat it up for about 15 minutes.
While everything is roasting and boiling, finely chop the red onion and roughly chop the coriander.
Once the chickpeas and eggplant are roasted and the quinoa is cooked, let them cool down for about 20 minutes.
Combine all the ingredients together.
Prepare the dressing by referring to our sweet and spicy dressing recipe.
Now, you have another decision to make!
If you would like to eat the salad warm, serve it right away after adding the dressing.
If you would like to eat the salad cold, which is my preference, cover the salad and place it in the fridge for at least one hour. Before serving, add the dressing, or simply let everyone help themselves to however much dressing they want to add.
Enjoy!
As with all the other recipes we put on this site, this is meant to be easy to follow. We are hobby chefs who love to cook, and we are always up for learning new techniques. If you know of anything in this recipe which can be done a different way, whether for increased ease of preparation or better taste, please add a comment below!
Whipped up by Charline Leblond
Whipped up by Charline Leblond
