Easy Mediterranean Chickpea Salad with Roasted Vegetables

Start by washing the vegetables thoroughly to remove any dirt from the skins.
Leave the vegetables whole – no chopping needed at this stage. Just keep the peppers, eggplant, and zucchini whole, and leave the garlic head unpeeled.
Place everything, whole vegetables and garlic — in the air fryer trays or on a suitable oven tray.
Roast in your air fryer at 180°C (350°F) for 40 minutes, or use a preheated oven until the vegetables are soft and slightly charred.
Let them cool for 3 to 5 minutes so you don’t burn your fingers. Then peel the skins off the eggplant and peppers. Leave the zucchini skin on, and remove the pepper seeds.
Finely chop the roasted vegetables and squeeze out the roasted garlic, it should come out like a soft, sweet paste.
Combine everything in a large bowl – add the chickpeas, a splash of aquafaba, olive oil, and chopped parsley.
Gently mix, taste for salt, let sit for 10 minutes to soak up all the flavor and enjoy warm, cold, or at room temperature!

Ingredients