Cooked & Loved · by Irena Macri★ 5.0 (1)
Eggplant & Chickpea Salad
NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 21%
CARBS 45G58% OF CAL
15G FIBER12G OTHER19G TOTAL SUGAR
FAT 11G33% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean salad of roasted eggplant and chickpeas with cherry tomatoes, red onion, and a tangy-sweet vinaigrette. Hearty, plant-based, and flavorful.
mainmediterraneansaladbeans🔥 ovendairy freegluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 2 medium eggplants (diced into 1-cm cubes (about ¾ inch))
- 1 teaspoon salt
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- 1 ½ tablespoons olive oil
- 1 can chickpeas (drained and rinsed, 14 oz / 400 grams can)
- 1 ½ cups cherry tomatoes (halved)
- ¼ red onion (thinly sliced and soaked in cold water)
- A handful of parsley (chopped)
- 1 garlic clove (minced or grated)
- 1 tablespoon lemon juice
- 1 tablespoon aged or caramelized balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ teaspoon salt
At a glance
PER SERVING · TIME 40M
CAL 16%·PRO 21%
CARBS 45G58% OF CAL
15G FIBER12G OTHER19G TOTAL SUGAR
FAT 11G33% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 973mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 728mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 973MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.