Tired of bland rice salads? Looking for something new and exciting for your palate? Today, for lunch or dinner, I present a slightly different rice salad that brings together all the ingredients and flavors of Morocco! My Moroccan Eggplant and Chickpea Rice Salad is the perfect answer! This recipe is:
Rich in Unique Flavors: With ingredients like cumin and paprika, I bring the exotic flavors of Morocco directly to your table.
Easy and Quick to Prepare: In just 20 minutes of preparation and an hour of rest, you will have a ready-to-eat dish.
Nutritionally Balanced: With carbohydrates, proteins and vegetables, this salad is a complete and healthy meal.
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: Summer, All seasons
- Energy 129.04 (Kcal)
- Carbohydrates 20.27 (g) of which sugars 1.83 (g)
- Proteins 5.19 (g)
- Fat 2.17 (g) of which saturated 0.08 (g)of which unsaturated 0.45 (g)
- Fibers 3.99 (g)
- Sodium 107.55 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Moroccan Eggplant and Chickpea Rice Salad
- 1.5 cups Basmati rice (or for salads)
- 1 eggplant
- 3/4 cup cooked, boiled chickpeas
- 1 onion (red)
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp sweet paprika
- to taste salt (and pepper)
- to taste parsley
- 3/4 cup peas (pre-cooked)
Steps
Ingredient preparation:
Cook the basmati rice according to the package instructions, drain it and let it cool.
Cut the eggplant into cubes, the pepper into strips, and the red onion into thin slices.In a pan, heat a tablespoon of olive oil and add the eggplants. Cook them until tender and golden, then set aside.
In the same pan, add another tablespoon of olive oil and sauté the onion and pepper until soft.
Add the cooked chickpeas, cumin, paprika, salt, and pepper, and cook for another 5 minutes, stirring well.In a large bowl, combine the cooled rice, eggplants, onion, pepper, peas, and chickpeas.
Squeeze the juice of a fresh lemon over the mixture and add more salt and pepper to taste.
Mix well all the ingredients and garnish with fresh chopped parsley.
Resting:Cover the salad and let it rest in the fridge for at least 1 hour before serving, to allow the flavors to meld together.
Leave a comment below and let me know how your Moroccan Eggplant and Chickpea Rice Salad turned out!
You can add a touch of sweetness with some raisins or toasted almonds for an even more authentic flavor.
