Ready for a creamy and delicious vegan salad with eggplant and chickpeas? This salad is full of roasted flavors and convinces with a mild spiciness, which is counterbalanced by the creamy peanut dressing. Ideal as a topping on a slice of toasted sourdough bread. Vegan, Gluten Free, High Fiber, Oil Free Option.
Preheat oven to 200 degrees convection (220 degrees top-bottom heat) and line baking tray with baking paper.
FOR THE OVEN VEGETABLES Put the diced eggplant, chickpeas, olive oil and salt in a bowl and mix well until everything is combined . Spread evenly on baking sheet, place in oven and bake for 30 minutes.
3 Piece Eggplants, 400 g Chickpeas, 15 ml Olive oil, A pinch of salt
FOR THE DRESSING Place peanut butter, vegetable milk, sesame oil, tamari, maple syrup, rice wine vinegar, lemon juice, ginger, garlic granules and water (warm) in a high-powered blender and blend to a creamy dressing.
60 g Peanut butter, 60 ml Plant milk, 15 ml Sesame oil, 30 ml Tamari, 30 ml maple syrup, 30 ml Rice wine vinegar, 30 ml Lemon juice, 1 tbspn Ginger, 1 tbspn Garlic granules, 125 ml Water
In the meantime, prepare the dressing.
Provide a large salad bowl, add roasted eggplant and chickpeas, dressing, green onion, edamame, sesame seeds and chili flakes. Mix well until everything is evenly combined and refrigerate and infuse for at least 4 hours, but preferably overnight. Just before serving, sprinkle with fresh parsley and enjoy!
Keeps 3-4 days in an airtight container in the refrigerator.
1 Confederation Spring onion, 200 g Edamame, 2 tbspn Sesame seeds, 2 tbspn Chili flakes, parsley