Fresh Vegetable Bowl
with Roasted Eggplant and Chickpeas
Ingredients (serves 2-3)
- 1 tomato
- ½ cucumber
- 1 pepper
- 1 eggplant
- 100 g cooked chickpeas
- a little spring onion
- a few olives
- a little parsley
- salt
- 50 ml fresh lemon juice
- 80 ml olive oil
- 1 tsp mustard (optional)
Method
Roast the eggplant over a flame or in the oven until very soft. Let it cool slightly, peel it, and cut it into pieces.
Cut the tomato, cucumber, and pepper into your preferred shapes. Place the vegetables in a bowl or on a plate, together with the chickpeas, spring onion, olives, and parsley.
In a small bowl or jar, make the dressing by mixing the lemon juice, olive oil, mustard, and a little salt until combined.
Pour the dressing over the bowl and serve.
Extra tip: Add a little feta or barley rusk for a more filling result!