Roasted Eggplant, Red Pepper, and Chickpea Salad

Pierce the eggplants a few times with a knife. Slice off the tops of the garlic heads. Arrange the eggplants, red peppers, and garlic on a baking sheet.

Drizzle the vegetables with olive oil and season with salt and black pepper. Roast in a preheated oven at 200 degrees Celsius (400°F) using conventional top-and-bottom heat for about 25 minutes.

Once the vegetables have cooled slightly, peel the skin off the eggplants and peppers, then finely chop them. Squeeze the soft roasted garlic pulp out of its cloves.

In a bowl, combine the roasted vegetables, garlic, boiled chickpeas, finely chopped parsley, olive oil, salt, and black pepper.

Toss the salad gently and transfer it to a serving dish.