Sicilian Chickpea Salad Recipe
ONLY AVAILABLE AT THE DAILY CATCH WATERFRONT This dish has a refreshing taste of Sicily: Fire-Roasted Red Peppers, Eggplant, Scallions, Toasted Almonds, and preserved Lemon.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Prepare the Eggplant
Dice the eggplant and sprinkle with salt. Let it sit for about 15 minutes to draw out moisture. Rinse and pat dry.
Cook the Eggplant
In a skillet, heat a tablespoon of olive oil over medium heat. Add the eggplant and sauté until golden brown and tender, about 5-7 minutes. Remove from heat and let cool.
Combine Ingredients
In a large bowl, combine the chickpeas, fire-roasted red peppers, sautéed eggplant, scallions, toasted almonds, preserved lemon, and fresh parsley.
Dress the Salad
In a separate small bowl, whisk together the remaining olive oil, fresh lemon juice, salt, and black pepper. Pour the dressing over the salad and toss gently to combine.
Serve
Let the salad sit for at least 15 minutes to allow the flavors to meld together before serving. Enjoy your refreshing Sicilian Chickpea Salad!