Step 1

Prepare the Chickpeas: If using dry chickpeas, soak them overnight, then boil until tender. Alternatively, use canned cooked chickpeas for convenience. If you have the patience, remove the skins for a smoother texture.

Step 2

Roast the Vegetables: Preheat the oven to 220°C (430°F). Place the whole eggplants, red bell peppers, and garlic on a baking sheet. Roast for about 35-40 minutes, until the skins are charred and the vegetables are soft.

Step 3

Peel and Chop: Let the roasted vegetables cool slightly, then peel off the skins. Chop the eggplants and bell peppers until it’s a mashed, spread-like texture. Squeeze the garlic cloves out of their skins and mash them.

Step 4

Assemble the Salad: In a large bowl, combine the chickpeas, roasted vegetables, and chopped parsley. Add the mashed garlic and mix well.

Step 5

Season and Serve: Drizzle with olive oil, season with salt and black pepper, and mix everything thoroughly. Enjoy with toasted bread or on its own!