Join me on a trip to flavor town! While I may not be traveling to Mediterranean countries anytime soon, I figured I could enjoy a dish that makes me feel like I'm there.
Fun fact: The Mediterranean is home to some of the world's few Blue Zones. If you're not familiar, Blue Zones are regions where people live significantly longer and healthier lives compared to the global average, with high concentrations of centenarians and low rates of chronic diseases. Amazing, right?
This recipe is loaded with flavor and is perfectly balanced. It's a high-protein, low-carb salad packed with vitamins, minerals, antioxidants, fiber, and healthy fats. If you can't find ground sumac, try substituting it with smoked paprika—it tastes amazing too! So, let's make this meal together and strive to live like centenarians!
Ingredients
- 1 cup Chickpeas (cooked)
- 1 Eggplant (Japanese, medium, chopped)
- Sea Salt & Black Pepper (to taste)
- 1 tsp Ground Sumac
- 1 Lime (juiced, divided)
- 2 tbsps Tahini
- 2 tbsps Water
- 2 cups Mixed Greens
- ½ Cucumber (medium, chopped)
- 0.5-0.75 lbs Chicken Breast
Instructions:
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Add the chickpeas and eggplant to the baking sheet. Sprinkle with salt, pepper, and sumac, and drizzle half of the lime juice on top. Toss to combine.
- Cook in the oven for 25 to 30 minutes, flipping halfway through, or until everything has cooked.
- Meanwhile, in a small bowl whisk together the tahini, water, the remaining lime juice, salt, and pepper. Taste and adjust the seasoning to your taste.
- Arrange the mixed greens into a serving bowl, top with cucumber, roasted eggplant, and chickpeas. Drizzle the tahini dressing on top and enjoy!
