Roasted eggplant & chickpea salad. Crispy air-fried eggplant with the bold flavour of garlic and olive oil, spicy, crunchy, chilli garlic chickpeas, juicy tomatoes, fresh baby spinach, and baby kale leaves.

The wonderful flavour of mint yoghurt dip makes this salad super delicious. It's filling and quite healthy. Packed with nutritious flavours and fibres this salad is wonderful for a packed lunch or a quick dinner.

Well in part of the world spring is almost there. This year the cold was brutal and we even saw a few snowfalls. It was not even in the sight for us in the last few years.

However, cannot wait for spring and with that comes the fresh flavours. The salivating taste of this salad is simply mindblowing, where robust flavours are combined with leafy greens and tangy juicy tomatoes.

It's earthy, aromatic, creamy and super delicious. I am sure people who don't like to eat salad will also love to have this.

What goes in to this Salad?

Eggplant- Air fryer roasted eggplant discs are used in this salad. The lovely flavours of this crispy eggplant disc come with a wonderful spice and herb mix.

In this recipe, I am using the big eggplant which is super fresh and without any seeds. Its juicy and meaty texture makes this salad super tasty.

Chickpeas-Boiled al dented chickpeas are coated with a spice mix and then roasted for a crispy texture.

An air fryer is used for roasting however you can use the oven for this. Believe me, this combination takes this salad to another level.

I have used dry chickpeas, which were soaked overnight and then roasted but obviously, canned chickpeas can be used easily.

Tomatoes, baby spinach, baby kale, feta crumble are some of the other ingredients. You can use them or use your choice of greens.

Mint Yoghurt Dip-this dip is refreshing, tangy and super creamy. Combining the flavours is super easy with this and it brings out all the perfect flavours.

How to make this Salad?

The first step is to roast the eggplant and chickpeas. I have used an air fryer and roasted both at 360 f for around 7-8 minutes. I like them very crispy, especially the eggplant. I cut them quite thin and then used my spices, minced garlic and olive oil to coat them.

You can bake them in a sheet pan in the oven at 375 f till they feel golden and crispy. Remove them from the oven and assemble everything.

In a salad spinner wash all the leaves and spin them to dry. Chop the tomatoes and prepare the dressing. Whisk yoghurt with mint cilantro chutney.

Assembling is the best part. Toss everything together and drizzle the dressing on it . Make sure the dressing coats everything nicely.

What alternatives can we have for leaves?

You can definitely use lettuce, arugula, spring mix or any type of your favourite greens. If you want you can also add some nuts like walnut, almond or sunflower /pumpkin seeds to this salad.

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