Chickpea salad with roasted vegetables, a main course, or a unique dish, perhaps accompanied by good bread or some taralli that adds a crunchy note. Nutritious and light, colorful and appetizing, to be enjoyed cold, but also warm. I used eggplants, tomatoes, zucchini, and potatoes, but you can use the vegetables you like most, those you have in the fridge following their seasonality. With the chickpea salad with raw dressing, it is definitely my favorite dish when temperatures rise.
Let’s get to work and prepare the chickpea and roasted vegetable salad together.
OTHER LEGUME SALADS
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for preparing chickpea salad with roasted vegetables
- 9 oz dried chickpeas
- 2 zucchini
- 2 eggplants
- 9 oz cherry tomatoes
- 7 oz potatoes
- to taste salt and pepper
- 1 tablespoon oregano
- to taste extra virgin olive oil
Tools
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- Pressure Cooker
- Baking Trays
Steps for preparing chickpea salad with roasted vegetables
I used dried chickpeas, but you can easily use canned ones. However, if you’re using dried ones like me, soak them in fresh water overnight for the next morning. In the morning, rinse them and boil them in plenty of water. It will take about 30 minutes in a pressure cooker. Double the time in a regular pot.
Wash the vegetables and peel the potatoes. Cut zucchini, eggplants, and potatoes into cubes. Halve the cherry tomatoes. Put them all in a bowl and season with oil, salt, and pepper. Scent with the aromatic herb of your choice. Mix well and spread them on a baking tray lined with parchment paper. Bake at 356°F, static, for about 30 minutes.
Put the drained chickpeas in a large bowl. Season with salt and pepper. Add the roasted vegetables and mix. Allow to infuse for about thirty minutes before serving.
Storage
The chickpea salad keeps in the fridge for a couple of days.
