Lunch
Smoky Eggplant & Pomegranate Salad with Crispy Chickpea Crunch
Whole eggplants flame-charred until skin blackens and flesh turns silky, then torn and dressed with pomegranate molasses, olive oil, and fresh mint. Crispy roasted chickpeas add textural contrast to this warm salad of deep, smoky flavors and bright pomegranate pop.
433calper serving
11gprotein
52gcarbs
22gfat
10min prep 22min cook 3serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Chickpea Curry Recipe 45 min
- Chimichurri Recipe 10 min
- Dal Recipe 40 min
- Pizza Sauce Recipe 5 min
- Applesauce Recipe 35 min
- Air Fryer Brussels Sprouts Recipe 23 min
- Cauliflower Rice Recipe 18 min
- Roasted Vegetables Recipe 45 min
More recipes using chickpea · eggplant · lemon
Cook these next
They reuse what this recipe already has you buying.
Charred Eggplant & Pomegranate Dip with Crispy Chickpea Topping
Appetizer · 237 cal
Charred Eggplant and Chickpea Salad with Lemon Tahini
Lunch · 586 cal
Pan-Seared Chicken Thigh with Charred Eggplant & Walnut Chermoula
Lunch · 774 cal
Charred Lamb Kofte & Burnt Lemon Flatbread with Black Garlic Yogurt
Lunch · 855 cal
Adana Lamb Kofte over Charred Eggplant Spread with Pomegranate Molasses & Crispy Parsley
Lunch · 936 cal
Charred Eggplant & Halloumi Salad with Pomegranate-Tahini Dressing
Lunch · 849 cal
