
A flavor-packed Mediterranean peasant salad with chickpeas, chopped vegetables and fried eggplant dressed in a light garlic vinaigrette! A step-by-step tutorial with photos follows this print-friendly recipe.
Ingredients
Vegan, Gluten free
∙ Serves 4
Produce
1 cup Chickpeas, cooked or canned
1 cup Dill
1 Eggplant, large
1/2 English cucumber
1 Garlic cloves
1 cup Parsley
1 Red onion, small
3 Roma tomatoes
Condiments
1 Lime, juice of, large
Baking & spices
1 Salt
1 Salt+pepper
3 tbsp Za'atar spice
Oils & vinegars
1/3 cup Early harvest extra virgin olive oil
1 Oil
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