🍆 Eggplant Chickpea Salad

Name: 🍆 Eggplant Chickpea Salad
Yield: 434 g
Ingredients: Salt 1 serving (1/3 teaspoon); FIODI Lemon Juice 5 g; Perilla Oil 3 g; Minced Garlic 5 teaspoon; Boiled Chickpeas 120 g; Raw Eggplant 300 g

90g

288 kcal

#eggplant #chickpeas #salad #vegan #Middle Eastern cuisine #plant-based protein #easy recipe #salad #healthy food #low calorie

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Ingredients

Main ingredients

Salt 1 serving (1/3 teaspoon)
FIODI Lemon Juice 5 g
Perilla Oil 3 g
Minced Garlic 1 teaspoon
Boiled Chickpeas 120 g
Raw Eggplant 300 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 49.99 g 64%

Protein 14.34 g 18%

Fat 6.23 g 18%

Serving size 434g

Cooking steps

1

Cut the eggplant, chickpeas, onion, and tomato into bite-sized pieces.
2

Heat olive oil in a pan and sauté the eggplant and onion.
3

Add the chickpeas and tomatoes and stir-fry together.
4

Season with salt, pepper, and lemon juice.
5

Serve on a plate and garnish with parsley or cilantro.

🍆 Eggplant Chickpea Salad

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