By Lori Bosworth
More and more people are adopting vegan diets and many of us cannot tolerate gluten. Whether you are a full-fledged vegan, simply want to introduce some vegan dishes into your weekly menu, or are gluten intolerant, you are going to love this Chickpea and Eggplant Salad. This salad uses many of the vegetables and herbs you might be growing in your garden including tomatoes, cucumbers, eggplant, onions and parsley.
This colourful Chickpea and Eggplant Salad is perfect for summer backyard entertaining since it can be paired with grilled chicken or fish. It’s also a great addition to a barbecue to serve to those guests who are vegan since it contains protein, carbs and vegetables.
The star feature of this salad is the fried eggplant. I love the taste of fried eggplant; it’s a bit tastier than grilled eggplant. Frying eggplant not only softens this fruit (yes, eggplants are fruits, not vegetables!), it adds flavour since the eggplant absorbs the oil you are using. I have opted to fry the eggplant in avocado oil since this healthy oil has a higher smoke point than olive oil or other oils so it’s ideal for frying.
Let me know if you make this salad and how it turns out for you.
If you like to cook with avocado oil, check out our Stir-Fried Shrimp and Noodles with Avocado Oil Recipe.