Chickpea and Eggplant Salad

Ingredients

• Onions

  Raw

  1 small or 70g

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, with salt

  2 cup or 328g

• Tomatoes

  Red, ripe, raw, year round average

  2 large whole or 364g

• Parsley

  Raw

  1 cup or 60g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Almonds

  Nuts, raw

  ¼ cup, slivered or 27g

Directions

1. Cover the onion with water and set aside for half an hour to reduce its raw taste.
2. Prepare the eggplant by spreading the half-moon slices on a baking sheet and brushing them with olive oil. Broil on a high rack for 5 minutes, then brush again with a mixture of olive oil and lemon juice. Broil until the edges are slightly blackened and the flesh is soft. Set aside in a large bowl.
3. On the same baking sheet, spread out the chickpeas and broil until golden. Add them to the bowl with the eggplant.
4. Dice the tomatoes into small cubes and add to the bowl along with parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt, and pepper. Mix well and serve warm with slivered almonds.

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