Could You Have Chronic Active EBV infection? Take our quick quiz to see if you might be at risk...

Take the Quiz!

Chickpea and Roasted Vegetable Salad

Without any doubt, salads are one of the best food choices that you can make. They should be part of your main diet because they are rich in nutrients and color. Additionally, salads are perfect for people looking for a quick, refreshing snack. The chickpea and roasted vegetable salad is one great example of a healthy salad. In order to learn more about the benefits that this salad brings, let’s analyze some of the main ingredients.

Health benefits of eggplant

Eggplants contribute to the specific, delicious taste of this roast vegetable salad. This is actually a fruit that naturally grows in India, but it is present around the world today. Eggplant is low in calories and rich in a myriad of nutrients like vitamin B6, K, C, A, copper, manganese, potassium, iron, phosphorus, niacin, magnesium and folic acid.

Thanks to the presence of these nutrients, the list of health benefits that eggplant brings is very long. For example, a few trials have confirmed that this fruit can prevent cancer. Furthermore, eggplant has the ability to protect us from oxidative stress that affects the cardiovascular system in a negative way. In this way, the risk of developing heart disease is significantly lowered.

Another advantage of eating eggplant is the fact that it enhances cognitive function. This fruit is rich in nasunin which preserves the brain cell membranes. At the same time, this nutrient enhances brain health. Eggplant can help people that are trying to keep their weight or lose a few pounds because it is rich in fibers and low in calories.

Finally, eggplant is an important element of this roast vegetable salad because it supports digestion, lowers risk of anemia, strengthens bones, stabilizes blood sugar levels and makes the immune system stronger.

Using chickpeas in your roasted vegetable salad

Obviously, chickpeas are one of the most important elements of the chickpea and roast vegetable salad. Chickpeas are an excellent source of different minerals including zinc, iron, phosphorus, manganese, copper and folate. Every mineral it contains is good for different aspects of our health.

For instance, copper and zinc found in chickpeas are here to boost the work of the immune system. In addition, chickpeas contain dietary fiber too which is great for stabilizing the levels of cholesterol in the blood. Initial studies have shown that chickpeas may have the ability to support weight loss and prevent cancer. In the end, it’s worth mentioning that this vegetable is good for the digestive system.

Why should you cook with coconut oil?

This roasted vegetable salad includes the use of coconut oil. Many people are wondering whether they should use coconut oil. If you are one of them, you should know that many experts say that the answer is absolute yes.

Namely, coconut oil, unlike corn or vegetable oil, doesn’t convert to fat once it enters your body. In addition, this special oil is accelerating the metabolic processes in the body. It also provides energy and represents a significant source of omega-3 fatty acids.

Enjoy this colorful chickpea and roasted vegetable salad! Looking for more recipes with functional nutrition benefits? Follow me on Pinterest!

Chickpea and Roasted Vegetable Salad

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 8 servings

Chickpea and Roasted Vegetable Salad


  • 1 pound of butternut pumpkin, cubed
  • 2 red capsicums or red bell peppers, halved
  • 4 slender eggplants, cut in half, lengthwise
  • 4 zucchini, cut in half lengthwise
  • ¼ teaspoon marjoram
  • 4 onions, quartered
  • Extra-virgin olive oil, for brushing
  • 10 ounce can or freshly cooked chickpeas, rinsed and drained
  • 2 tablespoons chopped fresh parsley
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 clove of garlic, crushed
  • 1 tablespoon chopped fresh thyme


  1. Pre-heat oven to 425 degrees. Brush two baking trays with oil and lay out the vegetables in a single layer. Brush lightly with oil.
  2. Bake for 40 minutes, or until the vegetables are tender and begin to brown slightly on the edges. Cool.
  3. Remove the skins from the capsicum if you want. Chop the capsicum, eggplant and zucchini into pieces, then put the vegetables in a bowl with the chickpeas and half the parsley.
  4. Whisk together all the dressing ingredients. Season, then toss with the vegetables. Leave for 30 minutes, then sprinkle with the rest of the parsley.

Eat Well. Look Great. Feel Spectacular. Naturally!


No comments yet


Join Our Newsletter!

Dear Kasia, I wanted to write to tell you what an enormous change your nutritional counseling has made in both my husband’s and my lives.~ A.P.