Roasted Eggplant and Chickpea Salad with Creamy Tahini Dressing

Ingredients

• Salt (to taste)
• Black pepper (to taste)
• Olive oil (3 tablespoons, divided)
• Garlic (2 cloves, minced)
• Tahini (1/4 cup)
• Lemon juice (2 tablespoons)
• Fresh parsley (1/4 cup, chopped)
• Red onion (1/2, finely chopped)
• Cucumber (1, diced)
• Red bell pepper (1, diced)
• Chickpeas (1 can (15 oz), drained and rinsed)
• Eggplant (1 medium, diced)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Prepare the eggplant by dicing it into 1-inch cubes. Place the diced eggplant on a baking sheet lined with parchment paper. Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper. Toss to coat evenly.
3. Roast the eggplant in the preheated oven for 20-25 minutes, or until golden brown and tender, turning halfway through for even roasting.
4. While the eggplant is roasting, prepare the salad dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, salt, and pepper to taste. If the dressing is too thick, add a little water, one teaspoon at a time, until desired consistency is reached.
5. In a large bowl, combine the roasted eggplant, chickpeas, diced red bell pepper, cucumber, red onion, and chopped parsley. Toss gently to mix the ingredients.
6. Pour the tahini dressing over the salad and toss everything together until well-coated.
7. Serve the salad chilled or at room temperature, garnished with extra parsley if desired.