High Protein Israeli Eggplant Salad
Elevate your salad game with this vibrant and **High Protein Israeli Eggplant Salad**, a nutrient-packed dish that’s as satisfying as it is flavorful. Roasted golden eggplant forms the hearty base, mingling with protein-rich chickpeas, crunchy cucumber, and a rainbow of fresh veggies like cherry tomatoes, red bell pepper, and red onion. A zesty lemon-cumin dressing ties it all together, while the addition of chopped parsley and mint lends a refreshing burst of Mediterranean freshness. Quick and easy to prepare in under an hour, this salad is perfect as a healthy lunch, a side dish, or even a light dinner. Packed with fiber, plant-based protein, and bold flavors, it’s a wholesome and delicious way to enjoy an authentic taste of the Middle East.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced
- 1 medium red bell pepper, diced
- 0.5 red onion, finely chopped
- 0.5 cup fresh parsley, chopped
- 0.25 cup fresh mint leaves, chopped
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Cut the eggplants into cubes of about 1-inch size. Spread the cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat.
Roast the eggplants in the preheated oven for about 30 minutes, flipping halfway through, until they are golden and tender.
While the eggplants are roasting, prepare the salad base by combining the drained chickpeas, cherry tomatoes, cucumber, red bell pepper, and red onion in a large mixing bowl.
In a small bowl, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, ground cumin, salt, and black pepper.
Once the eggplants are done roasting, allow them to cool slightly before adding them to the salad mixture.
Pour the dressing over the salad and gently toss everything together to ensure even coating.
Add the chopped parsley and mint, then gently mix to combine everything thoroughly.
Serve the salad immediately or refrigerate for an hour to allow the flavors to meld together.
Garnish with additional parsley or mint if desired and enjoy!
Nutrition Facts
Calories |
1279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.2 g | 87% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 42.9 g | 153% | |
| Total Sugars | 41.4 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3878 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
