Vegan Grilled Vegetables and Lentil Salad
Ingredients
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- 1 cup green lentils, rinsed
- 1 medium eggplant, sliced
- 2 medium zucchinis, sliced
- 1 red bell pepper, quartered
- 1 large onion, quartered
- 1 tbsp ras el hanout spice mix
- Olive oil (preferably from the Puglia region)
- Salt and black pepper to taste
For the Crispy Chickpeas:
- 1 can chickpeas, drained and patted dry
- 1 tsp smoked paprika
- Salt to taste
For the Lemon Vinaigrette:
- Juice of 1 lemon
- 2 cloves garlic, minced
- 2 tsp honey
- 1 tsp brown Dijon mustard
- A splash of pomegranate quince balsamic vinegar
- 1/2 cup extra virgin olive oil
- Salt and fresh ground pepper to taste
Garnish:
- Fresh basil, chopped
- Powdered salt
Instructions
- Cook Lentils:
- In a medium pot, bring 3 cups of water to a boil. Add the lentils and simmer until tender but not mushy, about 20-25 minutes. Drain and set aside.
- Grill Vegetables:
- Preheat your grill to medium-high heat. Brush the eggplant, zucchini, bell pepper, and onion with olive oil and season with ras el hanout, salt, and pepper.
- Grill the vegetables until charred and tender, turning occasionally. Remove from the grill and chop into bite-sized pieces once cool enough to handle.
- Make Crispy Chickpeas:
- Preheat your air fryer to 390°F (200°C). Toss the chickpeas with smoked paprika and a bit of salt.
- Air fry the chickpeas for 10-15 minutes until crispy.
- Prepare Lemon Vinaigrette:
- In a bowl, whisk together lemon juice, minced garlic, honey, mustard, and vinegar.
- Gradually whisk in the olive oil until the dressing is emulsified. Season with salt and pepper to taste.
- Assemble the Salad:
- In a large serving bowl, combine the cooked lentils, grilled vegetables, and crispy chickpeas.
- Drizzle with the lemon vinaigrette and toss to coat evenly.
- Garnish with fresh chopped basil and a sprinkle of powdered salt.
- Serve:
- Serve the salad with slices of grilled Italian bread on the side.
Notes
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