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
- 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
Ingredients
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Step 1
Mince half an onion. Cut the eggplant into 1 cm slices, and then dice the edges, discarding the centre with the seeds.
Photo by Helena Lin -
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.
Photo by Helena Lin -
Step 3
Meanwhile, zest and juice half a lemon.
Photo by Helena Lin -
Step 4
Pick the fine fronds off a few stems of dill and mince finely.
Photo by Helena Lin -
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.
Photo by Helena Lin -
Step 6
Cut the cherry tomatoes in half. Set aside.
Photo by Helena Lin -
Step 7
Drain the the bocconcini from its water using a sieve then cut them in half. Set aside.
Photo by Helena Lin -
Step 8
Combine the chickpeas, sautéed onion and eggplant, tomatoes and bocconini in a bowl.
Photo by Helena Lin -
Step 9
Add in the dressing and toss to mix. Adjust the seasoning as needed.
Photo by Helena Lin