The chickpea and eggplant salad is very simple to make, the only thing is if you use dried chickpeas, you need to soak them and then cook them for at least 1 hour. That’s why today I used canned chickpeas, which are very convenient, and if you find them in glass jars, they are excellent because of their superior quality. Try it and you’ll see that at least in summer, you’ll make it quickly and the dishes will be just as delicious.
I’m also leaving you the recipe for chickpea salad with tuna and rice and chickpea salad, fresh dishes ideal for a day at the beach or a mountain trip.
Let’s go together right after the photo to discover how to prepare the chickpea and eggplant salad!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 240.61 (Kcal)
- Carbohydrates 20.87 (g) of which sugars 6.70 (g)
- Proteins 7.70 (g)
- Fat 14.20 (g) of which saturated 1.82 (g)of which unsaturated 1.11 (g)
- Fibers 7.77 (g)
- Sodium 859.53 (mg)
Indicative values for a portion of 225 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Chickpea and Eggplant Salad
- 12 oz canned chickpeas
- 3.5 oz arugula
- 1 black oval eggplant
- 10 cherry tomatoes
- 1 white onion
- 12 black olives
- 1 stalk celery
- 2 pinches salt
- 2 pinches pepper
- 1 tbsp lemon juice
- 3 tbsps extra virgin olive oil
Preparation of Chickpea and Eggplant Salad
Start preparing the chickpea and eggplant salad by removing the stem from the eggplant and cutting it into not too thin slices.
Grill them by brushing some oil on a grill pan, salt, and let them cool.
Meanwhile, drain the chickpeas from their preservation liquid and rinse them under cold running water.
Place them in a large salad bowl.
Cut the cherry tomatoes in half, slice the olives into rings.
Peel and slice the onion into rings and the celery into thin slices.
Now that the grilled eggplants are cold, cut them into pieces.
Wash and dry the arugula.
Mix everything with the chickpeas in the salad bowl, season with salt, lemon juice, and olive oil, and if you like, add some fresh basil or oregano.
Mix everything gently and let the chickpea salad rest in the refrigerator for at least 30 minutes before consuming it and..
ENJOY YOUR MEAL
Storage of Chickpea and Eggplant Salad
It can be stored in the refrigerator for 2 days in an airtight container.
Variants
You can add some cheese cubes and if you’re not following a vegetarian diet, you can also add strips of cooked ham.
Other Recipes
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