A vibrant Mediterranean salad featuring roasted eggplant, chickpeas, and a tangy grape cider vinegar dressing. Perfect as a light meal or a flavorful side!
Ingredients You’ll Need:
- 1 can (400g) chickpeas, drained & rinsed
- ½ red onion, thinly sliced
- ½ cup cherry tomatoes, halved
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled (optional)
- 3 tbsp olive oil
- 2 tbsp Vitalis Grape Cider Vinegar
- 1 tsp honey (or maple syrup)
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
How to make it
- Preheat oven to 400°F (200°C).
- Toss eggplant and chickpeas with 2 tbsp olive oil, cumin, smoked paprika, salt & pepper.
- Spread on a baking sheet and roast for 25-30 minutes until golden.
- Whisk together grape cider vinegar, 1 tbsp olive oil, honey, Dijon mustard, garlic, salt & pepper.
- In a bowl, combine roasted eggplant, chickpeas, red onion, cherry tomatoes, and parsley.
- Drizzle with the dressing and toss well.
- Top with crumbled feta cheese (if using).
