Ingredients
For the salad
- 1 medium eggplant, cut into 1- inch rounds
- 3 Tablespoons olive oil
- 1 - 15 ounce can of chickpeas, drained and rinsed
- 4 roma tomatoes, diced
- 1/2 of an english cucumber, diced
- 5 green onions, chopped {about 1 cup of chopped green onion}
- 2 cups freshly chopped parsley
Dressing
- 1/4 cup extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 1 lemon, juiced
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pe
- 1 to 2 teaspoons of your favorite spice {I like sumac or za'atar in this salad}
Instructions
Chop the eggplant into 1-inch rounds. Sprinkle each eggplant slices with salt on both sides and let sit for 30 minutes {this helps to remove bitterness}. Rinse and pat dry with a paper towel.
Pre-heat grill to medium heat.
Drizzle eggplant with the 3 Tablespoons olive oil and grill until tender and browned, about 5 minutes per side. Let cool completely and then dice up the eggplant. (Cubed and airfried for 18 mins 400F , shake)
In a large bowl combing the eggplant, chickpeas, tomatoes, cucumber, green onions and parsley and mix.
In a small mixing bowl or mason jar combine the olive oil, red wine vinegar, lemon juice, garlic, salt, pepper and spice of your choice. Mix well.
Drizzle the dressing on the salad and gently toss. Taste and adjust seasoning.
Serve as a side dish or add a scoop to grilled chicken or fish or to a pita sandwich.
