2 cups seeded and diced red or yellow bell peppers
2 cups diced onions
3 garlic cloves, pressed or minced
1 to 2 tablespoons chopped fresh rosemary
3 tablespoons olive oil
1/2 teaspoon ground fennel seeds
1 tsp. paprika
Ground black pepper
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons apple cider or red wine vinegar
1/2 teaspoon salt ground black pepper
1 large cucumber, peeled, seeded, and diced
2 cups diced celery
1 15 oz. can of chick peas
Finely chopped fresh parsley
Peel the eggplant and cut it into 1/2-inch cubes.
Preheat the oven to 450°F.
In a large bowl, toss the eggplant, bell peppers, and onions with the garlic, rosemary, olive oil, paprika and ground fennel seeds. Sprinkle with salt and black pepper. Spread the vegetables evenly on two lightly oiled rimmed baking sheets. Bake for 15 minutes, and then turn the vegetables over with a spatula, and continue to bake until the eggplant and bell peppers are tender and lightly browned, up to 15 minutes.
While the vegetables roast, in a large bowl, whisk together all of the dressing ingredients. Add the diced cucumber, celery, and chickpeas. When the roasted vegetables come out of the oven, add them to the bowl and toss well.