On the hunt for nutritious salads? This air fryer eggplant and chickpeas salad is filled with wholesome ingredients. It's rich in protein and fibre, making it ideal as a diabetes salad, too.
To release the moisture from the eggplant, place the cubes on a large plate or bowl, add salt, and let them sit for 30 minutes.
After 30 minutes, use a dishcloth to press and blot the eggplant cubes dry. This is a crucial step because too much moisture will result in soggy eggplant.
Now it's time to season! Add avocado oil and sprinkle the cubes with turmeric. Then, coat thoroughly.
Place the eggplant in the air fryer baskets, making sure not to overcrowd the pieces. Air fry at 400F for 15-20 minutes.
Assemble the salad by adding chickpeas, cucumber, tomatoes, parsley, onion, lemon and sumac to a large bowl and toss.
Finish the salad by adding air fried eggplant along with the avocado pieces and toss gently.
41 grams net carbs
Rich in protein
Excellent source of iron
Excellent source of vitamins A & C
Excellent source of fibre