Spicy Roasted Chickpea & Eggplant Salad is an excellent choice for lunch or dinner. The chickpeas and eggplant are roasted first before adding them to romaine lettuce, red onion, grape tomatoes, and vegan feta cheese. I drizzled a creamy honey mustard dressing over the salad before serving.
Spicy Roasted Chickpea and Eggplant Salad
1 Large Romaine head of lettuce,, chopped
1 15oz. Can of chickpeas, drained and rinsed
1 Small Eggplant, cubes
2 Cups of cherry tomatoes, halved
2 Tablespoons of olive oil
1/2 Red onion, sliced
1/3 Cup of Kalamata olives, sliced
1 Avocado, cubed
2 Teaspoons of chili powder
2 Teaspoons of smoked paprika
1 Teaspoon of onion powder
Himalayan salt and pepper
-Preheat the oven to 400F degrees and line a baking sheet with parchment paper. Set aside.
-Add rinsed and drained chickpeas to a bowl. (Make sure to air dry the chickpeas). Then add cubed eggplant.
-Sprinkle seasoning over vegetables along with 2 Tablespoons of olive oil. Combine well then arrange in a single layer on a baking tray. Roast vegetables for about 25 minutes or until fork tender. Toss once or twice during roasting time.
Prepare your favorite dressing, then set aside.
-In a medium size bowl, add romaine lettuce, cherry tomatoes, onions, avocado, vegan feta cheese, crispy chickpeas and eggplant.
-Drizzle with your favorite dressing, then toss salad gently. Serve and enjoy.