Brighten Up Your Day With This Mediterranean-Inspired Chickpea Salad

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
• Easy

Ingredients

• 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
• Salt
• Pepper

• Step 1

  Mince half an onion. Cut the eggplant into 1 cm slices, and then dice the edges, discarding the centre with the seeds.

  

• Step 2

  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.

  

• Step 3

  Meanwhile, zest and juice half a lemon.

  

• Step 4

  Pick the fine fronds off a few stems of dill and mince finely.

  

• Step 5

  Add the Greek yogurt, dill and remaining olive oil to the lemon juice. Stir to combine. Season with salt and pepper and set aside.

  

• Step 6

  Cut the cherry tomatoes in half. Set aside.

  

• Step 7

  Drain the the bocconcini from its water using a sieve then cut them in half. Set aside.

  

• Step 8

  Combine the chickpeas, sautéed onion and eggplant, tomatoes and bocconini in a bowl.

  

• Step 9

  Add in the dressing and toss to mix. Adjust the seasoning as needed.