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Mediterranean Chickpea Eggplant Salad
UGLY VEGAN KITCHEN17Ingredients
50Minutes
770Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (large, cubed)
- 2 garlic cloves (coarsely chopped)
- 1/2 cup lemon juice (divided)
- 3 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 2 Tbsp. fresh oregano (finely chopped)
- 1 cup flat leaf parsley (chopped)
- 1 Tbsp. nutritional yeast
- 1 tsp. hot sauce
- 2 tsp. capers
- 15 oz. chickpeas (drained and rinsed)
- 1/2 cup sun dried tomatoes (julienned, packed in oil)
- 2 cups cous cous (Israeli, prepared following the directions on package, rinsed in cold water and drained)
- 3/4 cup pistachios (roasted and shelled)
- arugula (optional)
- salt (to taste)
- black pepper (to taste)
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories770Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium750mg31% |
| Potassium1380mg39% |
| Protein26g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate119g40% |
| Dietary Fiber19g76% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C80% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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