Eggplant, Broccoli & Chickpea salad
Presenting to you a vegan gluten free dish ... it has been a while :) ... After my folks left, I slowly transitioned back into our vegan, gluten free meal plan especially since Christmas isn't that far away and I wouldn't mind cutting down on the calories a bit before loading it up again by Christmas time. I decided to serve this dish with some fish fillets to make it a filling dinner, but you can eat it just as :). I love the dressing =)
Eggplant, Broccoli & Chickpea salad
Presenting to you a vegan gluten free dish ... it has been a while :) ... After my folks left, I slowly transitioned back into our vegan, gluten free meal plan especially since Christmas isn't that far away and I wouldn't mind cutting down on the calories a bit before loading it up again by Christmas time. I decided to serve this dish with some fish fillets to make it a filling dinner, but you can eat it just as :). I love the dressing =)
Open in Cookpad AppSteps
- 1
Preheat the oven to 200C/400F
- 2
Place the diced eggplant onto a tray lined with baking paper. Drizzle some evoo, salt, pepper and any seasoning you would like. Roast the eggplant until it is fork tender and crispy on the outside
- 3
Steam the broccoli and place it in a large bowl along with the drained can of chickpeas
- 4
Combine the ingredients of the dressing in a bowl and set aside
- 5
Once the eggplant is cooked, add to the bowl, drizzle with the dressing and serve
- 6
I baked some hoki fish fillets and it made the perfect meal! YUM
Cooksnaps
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