Recipe Instructions:
Ingredients:
0.8 kg Dried chickpeas, cooked
1 kg Tuscan vegetable mix, thawed
0.1 kg Dried cranberries
0.2 kg Raisins
0.1 kg Dried goji berries
1 kg Roasted frozen eggplant
0.15 liters Sunflower oil
0.03 kg Salt
0.004 kg Italian herbs
0.002 kg Whole cumin seeds
0.002 kg Garlic powder
0.08 kg Parsley, chopped
Instructions:
Prepare the Chickpeas:
If using dried chickpeas, soak them overnight, then cook until tender. Alternatively, you can use canned chickpeas, drained and rinsed.
Roast the Eggplant:
Preheat your oven to the recommended temperature for roasting.
Place the frozen eggplant on a baking sheet and roast in the preheated oven until tender and lightly browned.
Prepare the Dressing:
In a small bowl, whisk together the sunflower oil, salt, Italian herbs, whole cumin seeds, garlic powder, and chopped parsley to make the dressing.
Assemble the Salad:
In a large mixing bowl, combine the cooked chickpeas, thawed Tuscan vegetable mix, dried cranberries, raisins, dried goji berries, and roasted eggplant.
Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
Chill and Serve:
Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve the Mediterranean Chickpea Salad chilled as a delicious and nutritious side dish or light meal.
