Mediterranean Roasted Eggplant Salad
This filling salad, from our friends at Meal Prep on Fleek™, is made with roasted tender eggplant, Mediterranean vegetables, and served with a side of pita for a lunch or dinner that satisfies. The dressing is tangy with a touch of sweetness and features our nutty pumpkin seed oil.
Ingredients
For Salad:
3 tablespoons
Extra Virgin Olive Oil, Organic
1 pound
cooked eggplant, cubed
1 (15 ounce) can
chickpeas, drained
1 cup
cucumber, lightly peeled and diced
1 cup
tomatoes, chopped
2 cups
fresh parsley, chopped
4 ounce
pita for serving, sliced into triangles (gluten-free if needed)
For Dressing:
2 tablespoons
Virgin Pumpkin Seed Oil, Organic
2 tablespoons
lemon juice
1 tablespoon
Agave Nectar, Light & Organic
or
can substitute with honey or other liquid sweetener
½ teaspoon
minced garlic
½ teaspoon
salt
⅛ teaspoon
cracked black pepper
Directions
- Combine cooked eggplant and other salad ingredients in a bowl.
- In a separate bowl, whisk together salad dressing ingredients.
- Pour dressing over the eggplant mixture and combine gently.
- Enjoy!
Nutritional Information
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