Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Place eggplant, bell pepper, and the garlic head on the baking sheet. Drizzle with olive oil.

Roast for 25–30 minutes, until vegetables are very tender and lightly blistered.

Cool slightly, then chop the roasted eggplant and bell pepper into small pieces.

Drain and rinse chickpeas. Add chickpeas to a mixing bowl. Chop parsley and add it in.

Add chopped roasted vegetables, cumin, black pepper, salt, lemon juice, and vegetable oil.

Mix well. Taste and adjust lemon or salt if needed. Serve right away or chill briefly before serving.