Chickpea Salad with Roasted Vegetables

Name: Chickpea Salad with Roasted Vegetables
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 1 cup cooked chickpeas (about 200 grams); 2 eggs; 1 can tuna; 1/2 eggplant; 1 small red bell pepper (or 1/2 if large); 2 tablespoons sweet corn (about 30 grams); Balsamic vinegar; Extra virgin olive oil; Salt; Black pepper

Lau SMz @lsmz1988

Navarra

Recipe by @fitcocinitas 🌱

Lau SMz @lsmz1988

Navarra

Recipe by @fitcocinitas 🌱

Saved

Ingredients

30 minutes

Serves 2 servings

1 cupcooked chickpeas (about 200 grams)
2eggs
1 cantuna
1/2eggplant
1small red bell pepper (or 1/2 if large)
2 tablespoonssweet corn (about 30 grams)
Balsamic vinegar
Extra virgin olive oil
Salt
Black pepper

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Steps

30 minutes

1

Line a baking sheet with parchment paper. Place the eggplant and red bell pepper on the sheet, season with salt and pepper, and place them cut side down.
2

Roast for about 20 minutes at 400°F (200°C) until soft.
3

Meanwhile, boil the eggs in a saucepan for 10 minutes once the water comes to a boil.
4

Once the pepper and eggplant have cooled, peel the skin off the pepper and scoop out the flesh of the eggplant. Slice both into strips.
5

Place all the ingredients in a bowl, add the dressing, toss, and serve!