Middle Eastern Chickpea Salad Recipe (with Video)

Preparation of Eggplant and Bell Pepper
1. Preheat your oven to 395 degrees F.
2. Using a fork, pinch the eggplant a few times.
3. Roast the eggplant and bell pepper in the oven for about 45 minutes, until the skin of the bell pepper has blackened and the eggplant has become soft.
4. Once they have cooled, remove the skin from the bell pepper, remove the core, and cut it into strips.
5. Roughly chop the eggplant.
6. Keep both the bell pepper and eggplant in a strainer to release some of their liquid.
Combining Ingredients and Serving
1. In a large bowl, combine the roasted eggplant and bell pepper, boiled chickpeas, garlic, parsley, red onion, olive oil, lemon juice, cumin, paprika, chili flakes, salt, and pepper.
2. Mix everything together well.
3. Enjoy with pita bread.