CHICKPEA-SALAD WITH GRILLED VEGGIES

 

Ingredients:

• a small can of chickpeas, drained.
• 1 yellow pepper, quartered
• a half aubergine, cut into thick slices
• 2 handfull of cherry tomatoes, halfed
• a bunch of parsley
• salt, pepper, cumin to taste
• 1 tbsp good quality olive oil
• some fresh lemon juice

1. Sprinkle sliced aubergine with salt and let it rest for about 20 -30 minutes. 
2. Heat a grill or a grill pan and roast aubergine and pepper for about 2 minutes. They still should be crispy.
3. Let veggies cool and add it with the chickpeas and tomatoes into a bowl.
4. Season with about 1/2 - 1 tsp cumin and salt/pepper to taste
5. Sprinkle some lemon-juice to taste and add olive oil and chopped parsley. Mix well and let it rest for 30 minutes.You can also use cilantro instead of parsley!