Description
A delicious and hearty salad packed with tender roasted eggplant, protein-rich chickpeas, and wholesome quinoa, all drizzled with a creamy tahini dressing.
Ingredients
- 1 large eggplant, cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, toss cubed eggplant with olive oil, smoked paprika, garlic powder, salt, and pepper.
- Spread the eggplant in a single layer on a baking sheet.
- Roast for 20-25 minutes or until tender and slightly browned, flipping halfway through.
- In a small bowl, whisk together tahini, lemon juice, water, minced garlic, olive oil, salt, and pepper until smooth. Add more water if needed to reach desired consistency.
- In a large bowl, combine cooked quinoa, chickpeas, red onion, parsley, and roasted eggplant. If using, add feta cheese.
- Pour the tahini dressing over the salad and toss gently to combine.
- Serve immediately or chill for later. Garnish with extra parsley or a drizzle of olive oil, if desired.
Notes
This salad can be enjoyed warm or cold and is great for meal prep. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean