Vegan Roasted Eggplant Salad
This Vegan Roasted Eggplant Salad is made with fresh vegetables, quinoa, chickpeas, and a homemade tahini dressing for a plant-based meal that's full of flavor and super easy to make!
Servings: 4 servings
Ingredients
For the Eggplant Salad:
- 1 large eggplant cubed
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 Tablespoons extra virgin olive oil
- 1 cup quinoa cooked
- 1 cup grape tomatoes halved
- 1 can chickpeas rinsed and drained
- 1 large cucumber chopped
- 3 cups arugula
- ⅓ cup tahini
For the Tahini Dressing
- 1 clove of garlic
- ½ lime juiced
- ½ teaspoon ground cumin
- 1 teaspoon white vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup water
Instructions
For the Eggplant Salad
- Preheat the oven to 400° F.
- Add the sliced eggplant to a baking sheet. Toss with salt, pepper, and olive oil, and spread in an even layer.1 large eggplant, ½ teaspoon salt, ½ teaspoon ground black pepper, 3 Tablespoons extra virgin olive oil
- Bake for 20-25 minutes or until tender.
For the Tahini Dressing
- Add all of the ingredients to a high-speed blender or food processor, and pulse until smooth. (See notes.)⅓ cup tahini, 1 clove of garlic, ½ lime, ½ teaspoon ground cumin, 1 teaspoon white vinegar, ½ teaspoon salt, ½ teaspoon ground black pepper, ¼ cup water
- Add all of the salad ingredients to a large bowl. Toss with the tahini dressing.1 cup quinoa, 1 cup grape tomatoes, 1 can chickpeas, 1 large cucumber, 3 cups arugula
- Adjust salt and pepper to taste.
Notes
If your tahini dressing is too thick, add another tablespoon or two of water, and blend it again. It should be thick enough to stick to the back of a spoon.
Nutrition
Serving: 1serving | Calories: 422kcal | Carbohydrates: 44g | Protein: 12g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Sodium: 603mg | Potassium: 862mg | Fiber: 9g | Sugar: 7g | Vitamin A: 776IU | Vitamin C: 16mg | Calcium: 106mg | Iron: 4mg