Lunch

Smoky Eggplant & Pomegranate Salad with Crispy Chickpea Crunch

Name: Smoky Eggplant & Pomegranate Salad with Crispy Chickpea Crunch
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 3 servings
Ingredients: 2 medium eggplants (about 1 lb total); 1 can (15 oz) chickpeas, drained, rinsed & patted dry; 4 tbsp extra virgin olive oil, divided; 3 tbsp pomegranate molasses; 2 tbsp pomegranate juice (or lemon juice); 3 cloves garlic, minced; ¼ cup fresh pomegranate arils; ¼ cup fresh mint leaves, torn; ¼ cup fresh parsley, chopped; 1 tsp sumac; ½ tsp smoked paprika; Salt & black pepper to taste; Fleur de sel for finishing

Whole eggplants flame-charred until skin blackens and flesh turns silky, then torn and dressed with pomegranate molasses, olive oil, and fresh mint. Crispy roasted chickpeas add textural contrast to this warm salad of deep, smoky flavors and bright pomegranate pop.

433cal 11gprotein 52gcarbs 22gfat 10min prep 22min cook 3serves

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