Chickpea and Roasted Vegetable Salad

Salads are great party foods and they are often easy to make and pretty to look at, not to mention nutrient-density!  The chickpea and roasted vegetable salad is a great example for a winter and/or party salad.

Health benefits of eggplant

Eggplants contribute to the specific, delicious taste of this roasted vegetable salad. Eggplant is actually a fruit that naturally grows in India, but it is present around the world today. Eggplant is low in calories and rich in a myriad of nutrients like vitamin B6, K, C, A, copper, manganese, potassium, iron, phosphorus, niacin, magnesium and folic acid. It belongs to nightshade vegetables like potatoes, bell peppers and tomatoes (the latter also a fruit), but unlike tomatoes or bell peppers it should not be eaten raw.

A few trials have confirmed that eggplant can help prevent cancer. It has the ability to protect us from oxidative stress, adding cardiovascular protection. It also enhances cognitive function due to nasunin, which preserves the brain cell membranes and enhances brain health.

Eggplant can help people that are trying to keep their weight off or lose a few pounds because it is rich in fibers and low in calories.

Finally, eggplant is a smart vegetable (or, technically fruit) because it helps support digestion, lower risk of anemia, strengthen bones, stabilize blood sugar levels and support the immune system.

Using chickpeas in your roasted vegetable salad

Chickpeas (aka garbanzo beans) are an excellent source of minerals including zinc, iron, phosphorus, manganese, copper and folate. In addition, chickpeas contain dietary fiber too which is great for stabilizing the levels of cholesterol and glucose in the blood, also helping with normal bowel movements. Like other legumes, while chickpeas is nutrient-dense, it contains virtually no fat. Initial studies have also shown that chickpeas may have the ability to support weight loss and prevent cancer.

Enjoy this colorful chickpea and roasted vegetable salad! Looking for more recipes with functional nutrition benefits? Follow me on Pinterest!

Chickpea and Roasted Vegetable Salad

April 18, 2017

by Kasia Kines

Category Member Recipes Recipes Salads Salads

Persons

8

Ingredients

• 1 pound of butternut pumpkin, cubed
• 2 red capsicums or red bell peppers, halved
• 4 slender eggplants, cut in half, lengthwise
• 4 zucchini, cut in half lengthwise
• ¼ teaspoon marjoram
• 4 onions, quartered
• Extra-virgin olive oil, for brushing
• 10 ounce can or freshly cooked chickpeas, rinsed and drained
• 2 tablespoons chopped fresh parsley

Dressing

• 1/3 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 clove of garlic, crushed
• 1 tablespoon chopped fresh thyme

Instructions

1. Pre-heat oven to 425 degrees. Brush two baking trays with oil and lay out the vegetables in a single layer. Brush lightly with oil.
2. Bake for 40 minutes, or until the vegetables are tender and begin to brown slightly on the edges. Cool.
3. Remove the skins from the capsicum if you want. Chop the capsicum, eggplant and zucchini into pieces, then put the vegetables in a bowl with the chickpeas and half the parsley.
4. Whisk together all the dressing ingredients. Season, then toss with the vegetables. Leave for 30 minutes, then sprinkle with the rest of the parsley.

https://kasiakines.com/chickpea-roasted-vegetable-salad/