Ingredients

2 large eggplants, halved vertically

2 large peppers (red, orange, or yellow)

2 garlic cloves, minced

1/4 cup olive oil, divided

3/4 teaspoon fine sea salt

1/2 cup chopped fresh parsley

1 540ml [19 oz] can chickpeas

1/4 teaspoon smoked paprika

freshly ground pepper

1 small shallot, thinly sliced

3 tablespoons red wine vinegar

1 cup arugula

Directions

1. With the rack set about 3-4 inches from the top of the oven, broil the eggplant halves cut side up and the peppers (laying on a side with the stem parallel to the sheet). Every couple of minutes turn the peppers so that all sides get charred. The vegetables are done when charred and soft. Let the eggplant cool, then remove the charred skin with a fork, and then scrape the buttery flesh into a bowl. Tent the peppers with foil while cooling so the skin shrivels away from the flesh and then peel off the charred skin, cut it into thin strips, and set aside. 

2. To the bowl with the eggplant, add the garlic, two tablespoons of oil, parsley, half a teaspoon of salt, and mix.

3. Preheat the oven to 400F. Drain and rinse the chickpeas, toss with one tablespoon of olive oil, the paprika, a quarter teaspoon of salt, and some freshly ground pepper. Bake for 20 minutes, mixing halfway. Once cooked, let cool completely, they will crisp up while cooling. 

4. Add the shallots to a small bowl with the red wine vinegar. Let the onions macerate for 15 minutes.

5. To assemble the salad, top the eggplant base with slices of red pepper, the crispy chickpeas, the macerated shallots, and the arugula. Add 2 tablespoons of olive oil to the red wine vinegar and whisk. Add a few spoons of the mixture to the salad. Finish with some coarse sea salt.