How to make
Cut the eggplants and peppers. The cherry tomatoes are cut in half.
The vegetables are poured into a tray lined with baking paper and drizzled with a little oil. They are roasted in an oven heated to 410°F (210°C).
When ready, set them aside to cool. During this time, chop the parsley, dill and spring onions.
In a bowl, combine the roasted vegetables, strained chickpeas and chopped greens. Season the salad with salt, vinegar and a little oil. Mix well and it's ready to be serve.
If desired, the eggplant salad can be sprinkled with pomegranate seeds.
The roasted eggplant and chickpea salad is ready.
