A salad that I love, the chickpea and eggplant salad is simple to prepare, fresh, nutritious, and tasty. It’s similar to the chickpea salad with roasted vegetables, but this time I used only eggplant and fresh tomato, which makes it juicier. Dressed with a basil chickpea cream, I’m sure you’ll really like it. I used dried chickpeas, soaked and boiled, but you can also use pre-cooked chickpeas if you want it faster.
Let’s get to work and prepare the chickpea and eggplant salad together.
OTHER CHICKPEA RECIPES
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the chickpea and eggplant salad
- 8.8 oz dried chickpeas
- 2 eggplants
- 3 beefsteak tomatoes
- 1 cup basil leaves
- 1 clove garlic
- Half lemon
- to taste salt
- to taste extra virgin olive oil
Tools
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- Pressure Cooker
- Baking Tray
Steps
If you use dried chickpeas, soak them the night before in cold water. In the morning, rinse them and boil them in plenty of unsalted water. In a pressure cooker, it takes 45 minutes. Drain them and let them cool.
Wash the eggplants and cut them into cubes. Season with oil and salt and bake in a static oven at 356°F until they are tender and slightly golden. Dice the tomatoes and let them drain some of the excess moisture.
Blend the basil, garlic, a handful of boiled chickpeas, salt, lemon juice, and zest using a little very cold water. You need to get a cream. Add a couple of tablespoons of extra virgin olive oil and mix. In a bowl, put the chickpeas, eggplants, and tomatoes. Season with salt, the basil and chickpea cream, and a drizzle of oil; mix well and serve.
Storage
This salad can be stored in the fridge
