
By Darya Sanai
Summer Salad
7 steps
Prep:1h
This salad is fresh, spicy, sweet, and tangy.
Updated at: Thu, 17 Aug 2023 03:08:10 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
9
Low
Nutrition per serving
Calories289.9 kcal (14%)
Total Fat18.8 g (27%)
Carbs29.7 g (11%)
Sugars15.1 g (17%)
Protein5.2 g (10%)
Sodium473 mg (24%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings

2eggplants
chopped

1 x 220gcan cooked chickpeas

2 Tbspoil

salt
to taste

1 tsppaprika

1 tspcumin

1 tspharissa

1cucumber

1bell pepper

200gcherry tomatoes

fresh parsley

¼ cupolive oil

1juice of lemon

1 tsppaprika

1 tspcumin

1 tspground coriander

½ tspgarlic powder

½ tspchili powder

½ tspground cinnamon

salt
to taste

2 ½ Tbspmaple syrup
Instructions
Step 1
For the roast:
Step 2
Combine all the ingredients in a bowl and toss Place on a lined baking tray and roast for 25-35 minutes at 360 F.
Step 3
Once roasted, add into a large bowl.
Step 4
For the add-ins:
Step 5
Roughly chop your add-ins and add them to your bowl with roasted eggplant and chickpeas.
Step 6
For the dressing:
Step 7
Whisk all your dressing ingredients into a small bowl and to the rest of your salad.
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