Clover Food Lab Chickpea, Eggplant, Red Pepper Salad

Chickpea, Eggplant, Red Pepper Salad. Canned chickpeas can be used, but cook dried chickpeas for better texture.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put chickpeas in a large bowl or lidded container and cover with cold water, leaving an inch or two of room at the top, since the chickpeas will expand as they soak. Cover with a plate or a lid, and soak at room temperature for 18-24 hours. 2. Drain the water away from the chickpeas. Place in a large pot with plenty of water and a tablespoon of salt. Cook until 3 chickpeas, plucked at random, are all creamy when bitten into. Drain the water and set the chickpeas aside. 3. Preheat oven to 375. Cut the top off of the eggplant. Stripe eggplant with a peeler lengthwise so that equal parts skin and flesh are showing. Cube eggplant into 1-inch pieces. Spread a thin layer of eggplant on a sheet pan lined with parchment paper. Lightly drizzle oil on top of the eggplant. Roast at 375 degrees for 25 minutes, or until eggplant is cooked through and lightly caramelized. Set aside. 4. Turn the oven up to 400. Cut peppers in half lengthwise. Rip out seeds and stems with your hands. Place cut side down on a sheet pan lined with parchment paper. Lightly drizzle the top with oil. Roast at 400 for 20-40 minutes until the peppers are soft and the tops have a lot of color. Reserve 25% of the red peppers for the dressing and chop the remainder. 5. Add red wine vinegar, sugar, cumin, Dijon mustard, salt, and reserved roasted bell peppers to a blender. Slowly ramp blender up to high. Drizzle the neutral oil in the top slowly while the blender is running to create an emulsion. 6. Chop parsley. Mince stems. 7. Toss all ingredients in a large bowl.