Last week I went to Café Parvis for the very first time. For the most part the food was pretty good, but I was especially blown away by their chickpea salad. I had never experienced the flavour combination of dill, bocconcini, chickpeas, eggplant and cherry tomatoes which was married together beautifully in a creamy dressing.
Antsy to have the salad again without going back to the restaurant, I decided to try and replicate it at home. This chickpea salad uses Greek yogurt as a part of its dressing to give it added creaminess. In turn, I sautéed onions with the eggplant to add another dimension of sweetness and flavour to the finished salad.
Mediterranean Inspired Chickpea Salad
- Prep Time:20 minutes
- Cook Time:10 minutes
- Total Time:30 minutes
- Servings:2-3 servings
- 1/2 onion
- 1/2 eggplant
- 2 tablespoon fresh dill
- 2 tablespoon Greek yogurt
- 4 tablespoon olive oil
- 1/2 lemon, juiced
- 1 cup cherry tomatoes
- 1 cup bocconcini
Mince half an onion. Cut the eggplant into 1 cm slices, and then dice the edges, discarding the centre with the seeds.
Sauté the onions and eggplant in 2 tablespoons of olive oil until soft, about 10 minutes. Season with salt and pepper as the vegetables cook down.
Meanwhile, zest and juice half a lemon.
Pick the fine fronds off a few stems of dill and mince finely.
Add the Greek yogurt, dill and remaining olive oil to the lemon juice. Stir to combine. Season with salt and pepper and set aside.
Cut the cherry tomatoes in half. Set aside.
Drain the the bocconcini from its water using a sieve then cut them in half. Set aside.
Combine the chickpeas, sautéed onion and eggplant, tomatoes and bocconini in a bowl.
Add in the dressing and toss to mix. Adjust the seasoning as needed.