Name: Grilled vegetable salad with chickpeas, mint, and almonds
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 200 g of semolina; 1 eggplant; 2 zucchini; 250 g of cherry tomato; 1 small red onion; 4 leaf of fresh mint; 1 large lemon; 1 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

Grilled vegetable salad with chickpeas, mint, and almonds

This salad brings a colorful and flavorful mix of grilled vegetables, chickpeas, and couscous, enhanced by the freshness of mint and the crunchiness of almonds.

Vegan Vegetarian Public

Course: Starter

Preparation time: 15 minutes

Cooking time: 15 minutes

Energy: 269 kcal / serving

Instructions

1. Cut the eggplant and zucchini into slices, then cook them on a grill, plancha, or oiled pan. When the eggplants are cooked, cut the slices into quarters.
2. Prepare the couscous: in a saucepan, bring 2 cups of salted water to a boil for 1 cup of couscous. When the water boils, turn off the heat, add 3 tablespoons of olive oil, pour in the couscous, mix, then cover with a lid until the couscous is well hydrated. Then fluff the grains with a fork while drizzling with a little olive oil.
3. Cut the cherry tomatoes in half.
4. Finely slice the red onion.
5. Rinse and drain the chickpeas, to make them more digestible you can remove their skins by gently rubbing them between your palms in a large bowl filled with water. The skins will come off easily this way.
6. In a large bowl, mix all the ingredients and add finely chopped mint, lemon juice, salt, pepper, and a drizzle of olive oil.