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Middle Eastern Chickpea Salad Recipe (with Video)

Dairy-free, Mushroom-free, Appetizer

Discover our Middle Eastern Chickpea Salad Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 18min | Cook 45min


- 2 red bell peppers
- 2 Eggplant
- 1 jar boiled chickpeas
- 1 clove Garlic, finely diced
- 1 c Parsley, finely chopped
- 0.5 Red onion, finely diced
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- 1 tsp Cumin
- 1 tsp Paprika
- 0.5 tsp Chili flakes
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
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Preparation of Eggplant and Bell Pepper
1. Preheat your oven to 395 degrees F.
2. Using a fork, pinch the eggplant a few times.
3. Roast the eggplant and bell pepper in the oven for about 45 minutes, until the skin of the bell pepper has blackened and the eggplant has become soft.
4. Once they have cooled, remove the skin from the bell pepper, remove the core, and cut it into strips.
5. Roughly chop the eggplant.
6. Keep both the bell pepper and eggplant in a strainer to release some of their liquid.
Combining Ingredients and Serving
1. In a large bowl, combine the roasted eggplant and bell pepper, boiled chickpeas, garlic, parsley, red onion, olive oil, lemon juice, cumin, paprika, chili flakes, salt, and pepper.
2. Mix everything together well.
3. Enjoy with pita bread.

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