mediterranean chickpea salad with za’atar fried eggplant

I stumbled upon this site whilst looking for recipes to cook for a vegan friend. Tried this salad exactly to the recipe and it was absolutely delicious. I have since made it again with a sprinkle of feta which was just as great. I’ve also made your red pepper hummus and Shakshuka. So yummy!! Can’t wait to try more of your recipes. Thanks for sharing them!

mediterranean chickpea salad with za’atar fried eggplant

A flavor-packed Mediterranean peasant salad with chickpeas, chopped vegetables and fried eggplant dressed in a light garlic vinaigrette! A step-by-step tutorial with photos follows this print-friendly recipe.

INGREDIENTS

• 1 large eggplant, thinly sliced (no more than 1/4 inch in thickness)
• Salt
• oil for frying, preferably extra virgin olive oil
• 1 cup cooked or canned chickpeas, drained
• 3 tbsp Za’atar spice, divided
• 3 Roma tomatoes, diced
• 1/2 English cucumber, diced
• 1 small red onion, sliced in 1/2 moons
• 1 cup chopped parsley
• 1 cup chopped dill

FOR THE GARLIC VINAIGRETTE:

• 1-2 garlic cloves, minced
• 1 large lime, juice of
• 1/3 cup Early Harvest extra virgin olive oil
• Salt+Pepper

INSTRUCTIONS

1. Place the sliced eggplant on a large tray and sprinkle generously with salt. Let it sit for 30 minutes (the eggplant will “sweat out” its bitterness as it sits.)
2. Now line another large tray or baking sheet with a paper bag topped with paper towel and place it near the stove.
3. get the full instructions @ themediterraneandish.com

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