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Prep time
40 minutes
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Cook time
35 minutes
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Serves
1
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Ingredients
- For the Salad
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15 ounces
Chickpeas (drained)
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1 cup
Fairytale Eggplant (cut in half)
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1/2 cup
Red Oniona
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1/4 cup
Cilantro or Parsley
- For the Curry
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1/4 cup
Greek Yogurt or Vegan Yogurt
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1 tablespoon
Olive Oil
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1 teaspoon
Curry Powder
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1/2 teaspoon
Ground Cumin
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1/2 teaspoon
Coriander
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1
Garlic (Minced)
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1 tablespoon
Lemon Juice
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1
Salt / Black Pepper to Taste
Directions
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Drain and rinse the chickpeas. If you have time, you can peel the chickpeas for a smoother texture, but this step is optional.
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In a skillet over medium heat, sauté the diced fairytale eggplant with a bit of olive oil until it's tender and golden brown. Set aside to cool.
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Whisk together the Greek yogurt, olive oil, curry powder, ground cumin, coriander, minced garlic, lemon juice, salt, and black pepper in a small bowl. Adjust the seasoning to taste.
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In a large mixing bowl, combine the chickpeas, sautéed fairytale eggplant, chopped red onion, and fresh cilantro or parsley.
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Pour the curry dressing over the salad ingredients. Gently toss the salad until everything is well coated in the dressing.
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Refrigerate the curry chickpea salad for 30 minutes before serving if you prefer a chilled salad.
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Serve the curry chickpea salad with fairytale eggplant as a refreshing side dish or a light lunch. Garnish with additional herbs if desired.
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