CHICKPEA AND ROASTED VEGETABLE SALAD
Portions : 4 - Preparation : 10 minutes - Cooking : 30 minutes
Ingredients
- 1 eggplant, sliced
- 12 cocktail tomatoes
- 1 onion, thinly sliced
- 1 green bell pepper, julienned
- 90 ml (6 tablespoons) olive oil
- 3 ml (½ tsp.) Harissa (chili paste)
- 2 garlic cloves, chopped
- 2 sprigs thyme, leaves removed
- 500 ml (2 cups) chickpeas
- 8 basil leaves, chopped
- 8 mint leaves, chopped
- 45 ml (3 tablespoons) red wine vinegar
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 220°C (425°F).
- Arrange eggplant, tomatoes, onions and bell bell pepper on a baking sheet.
- In a small bowl, combine olive oil, harissa, 1 clove garlic, thyme, salt and pepper.
- Spread prepared sauce over vegetables. Bake in the oven for 25 to 30 minutes, until the vegetables are lightly colored. Allow to cool.
- In a bowl, combine chickpeas, roasted vegetables, basil and mint. Then add the remaining garlic clove and red wine vinegar. Mix and check seasoning.
