I am obsessed with this salad. Firstly, the freekeh and roasted eggplants are so darn good by themselves. Once you throw in pickled red onions, sundried tomatoes and chickpeas you have a salad fit for a king.
Secondly, the dressing is so good, it’s one my favourite vinaigrette – I use it on all sorts of salads (and you’ll see it featured in other recipes on this blog). I usually make a double batch and use half for the salad, then save the other half for snacking.
Thirdly, it’s really versatile. It great paired with all kinds of meats, or skip the meat and enjoy it with yoghurt or fried egg.
Eggplant & freekeh Salad
Earthy Freekeh with roasted eggplant, chickpeas and quick pickled red onion. Top off with a savoury middle eastern inspired dressing.
- 1 cup of cooked freekeh (how to cook)
- 1 cup of canned chickpeas
- 1 medium sized eggplant
- olive oil
- 4 sundried tomatoes in oil, chopped
- 1/2 red onion thinly sliced
- 2 tbsp of vinegar ( red wine or apple cider vinegar)
- 1 tsp of sugar
- 1/2 cup chopped parsley
- 2 tbsp of olive oil
- 1 small clove of garlic
- juice of 1 lemon
- 1/2 Tsp sea salt
- 1/4 tsp cinnamon
- 1/4 Tsp ground cumin
- 1/4 Tsp paprika
- 1 pinch of chilli flakes
- 1 Tsp honey
Falafels for Breakfast savoury dressing
- Preheat oven 350. Prepare a baking sheet with paper.
- Cut the eggplant into cubed pieces. Place on baking tray and drizzle with olive oil. Bake for 10 minutes. flip the eggplant cubes over and continue cooking for 10-15 more minutes. (When finished take out of the oven and let cool 10 minutes before adding to the rest of the salad)
- Meanwhile, use a medium sized bowl add the freekeh, chickpeas, chopped sundried tomatoes and parsley. In a separate small bowl mix vinegar and sugar then add the onions and let sit for 15 minutes.
- Prepare the dressing: mash the garlic in a mortar & pestle or finely dice it and smash it with the back of a large spoon to make a paste and add it to a small bowl. Once the garlic is mashed add in the rest of the ingredients and mix it well.
- Once the eggplants are cooled off add them to the bowl of the freekeh mixture. Then add the salad dressing and the pickled onion. – do not add in the pickle brine.
*allow the salad to sit for 10 minutes for the flavour to infuse. Last for 3-4 days in the fridge.
If you make this, let us see! Tag your photo with #falafelsforbreakfast on Instagram.