4/24/17

Meatless Monday: Roasted Eggplant, Chickpea & Tomato Salad Recipe

How often do you bookmark a recipe only to never actually make it? I'm trying really hard to change this habit.

Last year I bought a 3 year subscription to Real Simple: I love paging through this magazine, especially when traveling, learning about new products, reading inspirational quotes and stories, and seeing easy to make recipes. I decided I should actually make one of those recipes!


Real Simple's Roasted Eggplant and Olive Pasta Salad looked like something I'd love especially after I made a few changes. I took out the pasta and added chickpeas and arugula. Instead of oregano I used scallions. I also added whole grain mustard. This is a recipe you can easily customize to your taste buds!


Meatless Monday: Roasted Eggplant, Chickpea & Tomato Salad
Adapted from Real Simple

Ingredients
6 tablespoons olive oil, divided
2 small eggplant diced into 1/2" pieces
15.5 ounce can chickpeas rinsed and drained
1 cup red cherry tomatoes, halved
1 cup yellow cherry tomatoes, halved
3 cups arugula
3 scallions, thinly sliced
1 cup halved kalamata olives
1/2 cup feta
2 tablespoons red wine vinegar
1 tablespoon whole grain mustard
salt & pepper to taste

Directions
1. Preheat the oven to 475F. Drizzle cubed eggplant with 3 tablespoons of olive oil and roast in a single layer for 20 to 25 minutes. Allow to cool.
2. Meanwhile, combine the rest of the ingredients. 
3. Add cooled roasted eggplant to the salad. Serve.


I loved all the flavors in this salad. If you happen not to be a fan of eggplant, substitute roasted sweet potatoes, cauliflower, peppers or zucchini. This salad keeps well as leftovers and I actually had it for breakfast. It'll also be perfect to take on a summer picnic!


What recipe from a magazine have you tried lately?

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