High Protein Israeli Eggplant Salad

Elevate your salad game with this High Protein Israeli Eggplant Salad, a vibrant and nutritious dish that's as satisfying as it is flavorful. Roasted eggplant cubes bring a smoky, caramelized richness to this Mediterranean-inspired recipe, perfectly complemented by the crunch of fresh cucumber, red bell pepper, and cherry tomatoes. A hearty dose of protein comes from tender, fiber-packed chickpeas, making this salad as wholesome as it is delicious. Tossed in a zesty lemon-cumin dressing and brightened with fresh parsley and mint, this salad is a celebration of bold, refreshing flavors. Ready in just under an hour, this vegetarian and gluten-free dish is ideal as a light main course, a side dish, or a make-ahead meal for meal prep. Perfect for fans of plant-based protein and Mediterranean cuisine!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

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.

Step 3

Roast the eggplants in the preheated oven for about 30 minutes, flipping halfway through, until they are golden and tender.

Step 4

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.

Step 5

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.

Step 6

Once the eggplants are done roasting, allow them to cool slightly before adding them to the salad mixture.

Step 7

Pour the dressing over the salad and gently toss everything together to ensure even coating.

Step 8

Add the chopped parsley and mint, then gently mix to combine everything thoroughly.

Step 9

Serve the salad immediately or refrigerate for an hour to allow the flavors to meld together.

Step 10

Garnish with additional parsley or mint if desired and enjoy!

Nutrition Facts

Serving size	(1456.2g)

Amount per serving	% Daily Value*
Calories	1279.0

Total Fat 68.2g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 3728.6mg	0%
Total Carbohydrate 143.1g	0%
Dietary Fiber 42.9g	0%
Total Sugars 41.4g
Protein 40.8g	0%

Vitamin D 0IU	0%
Calcium 723.3mg	0%
Iron 25.5mg	0%
Potassium 3878.5mg	0%

*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.

Source of Calories

Fat: 45.5%

Protein: 12.1%

Carbs: 42.4%