Chickpea and Eggplant Salad

Suitable for vegans and vegetarians. Serves 1 (or serve as a side dish).

Ingredients:

• 1 tin or jar (400 grams) of organic chickpeas (because they play such a big part in this dish, invest in good quality, organic chickpeas), 
• 1/2 cup cooked brown rice, 
• 1/2 red onion, finely diced, 
• 1/2 red chilli, finely diced, 
• 1/2 an eggplant, cut into thin coins, 
• 1 red palermo pepper, chopped lengthways to make thin rings, 
• 2 tsp ground cumin, 
• 1 tsp ground coriander, 
• 1 1/2 tsp turmeric, 
• 1/2 tsp smoked paprika, 
• 1 tbsp za'atar, 
• 2 tbsp olive oil, 
• 1 1/2 tbsp sunflower seeds, 
• 1 pinch sumac (for garnish), 
• juice of 1/2 a lemon, 
• 1/4 cup finely chopped fresh parsley.

Method:

• Place eggplant slices on a baking dish and drizzle with 2 tbsp of olive oil and sprinkle with salt. Leave for 30 minutes. During this time, the eggplant pieces will absorb the oil and expell some of their water because of the salt.
• Place a large skillet over medium high heat with 1 tbsp of oil. Add the eggplant and palermo pepper slices, making sure each slice is making full and direct contact with the skillet. Cook for 5 minutes on each side or until soft and slightly charred.
• Remove from heat and place to one side.
• In a large mixing bowl, combine the chickpeas, cooked rice, onion, chilli, cumin, coriander,  turmeric, paprika, za'atar, olive oil, sunflower seeds, and lemon juice. Mix thoroughly and season to taste with salt and pepper.
• Place a large skillet over medium heat with 1 tbsp of olive oil. Add the contents of the bowl to the pan. Cook for 2 minutes or until warm through. You are not trying to thoroughly cook the ingredients here, just warm and combine them. The onions should retain a bit of crunch.
• Remove from heat. Add the parsley and mix to combine.
• Serve in a bowl with grilled eggplant and peppers on top. Garnish with sumac and an additional pinch of za'atar.