Wonderful Chickpea and Eggplant Salad

Preheat your oven to 200°C. Cut the top off a head of garlic and drizzle with olive oil.

Place the eggplants, bell peppers, and garlic on a baking sheet lined with parchment paper. Prick the eggplants several times with a fork.

Roast for about 35 minutes, until the peppers are charred and the eggplants are tender.

Let the vegetables cool slightly. Peel the skin off the peppers and eggplants—it should come off easily. Cut the roasted vegetables into small cubes.

In a bowl, combine the chickpeas, diced vegetables, parsley, cumin, and paprika. Squeeze the roasted garlic cloves out of their skins and add them to the bowl along with lemon juice and olive oil.

Season with salt and pepper to taste.