I made a new version of my Moroccan Eggplant and Chickpeas Salad – now with carrots. It adds crunchy taste and great bright color.
Yield: 2 serving
1 eggplant, sliced
1/2 cup canned chickpeas
1/4 cup coriander, roughly chopped
1/4 red onion, finely chopped (I used sweet onion)
1/3 cup carrot, grated
1/2 tsp. paprika
1/2 tsp. ground cumin
1 clove garlic. minced
2 tsp. clear honey or agave syrup
2 tbsp. lemon juice
Slice the eggplant, and grill or fry in sprayed heavy skillet until browned in both sides or until tender.
Drain and rinse the chickpeas, put into a bowl with the eggplant, carrot, coriander and red onion. Mix the dressing ingredients and pour over the salad.
1 serving is about 115 calories