Chickpea and Eggplant Salad, a quick and tasty dish, perfect for an everyday lunch. It’s very simple to prepare and will be a combination of the crunchiness and spicy flavor of air fryer crispy chickpeas and eggplants sautéed with garlic and anchovies.
A few days ago, I really wanted to do something with chickpeas, but I couldn’t find the right inspiration and pairing. Chickpeas always make me think of Israel, falafel, hummus, but those are all things you already know.
So, I thought of combining crispy air fryer chickpeas with the eggplants I love so much, sautéing them quickly in a pan, as I did for the recipe of cherry tomatoes and eggplants with crispy bread. A tasty, inviting recipe, ideal to enjoy in the summer when you don’t feel like staying in the kitchen. And now, let’s go to the kitchen together because the chickpea and eggplant salad will be ready in a click!
If you’re interested in other eggplant recipes, also read:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stove, Air Frying
- Cuisine: Italian
- Seasonality: Summer
- Energy 240.33 (Kcal)
- Carbohydrates 20.87 (g) of which sugars 8.24 (g)
- Proteins 6.78 (g)
- Fat 15.03 (g) of which saturated 1.92 (g)of which unsaturated 0.35 (g)
- Fibers 7.60 (g)
- Sodium 1,468.22 (mg)
Indicative values for a portion of 134 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
- 9.2 oz canned chickpeas
- 1 tbsp all-purpose flour
- 1 tbsp extra virgin olive oil
- paprika (to taste)
- ground turmeric (to taste)
- garlic powder (to taste)
- herbs (to taste)
- salt (to taste)
- pepper (to taste)
- 13.4 oz eggplants
- 6.3 oz cherry tomatoes
- 3 tbsp extra virgin olive oil
- 2 oil-packed anchovies
- 1 tbsp mustard
- chopped parsley (to taste)
- salt (to taste)
- pepper (to taste)
Tools
- Air Fryer
- Bowl
- Cutting Board
- Knife
- Pan non-stick
Steps
First, prepare the crispy chickpeas. Drain them from their preservation liquid and rinse them well under water. Dry them well with paper towels and transfer them to a bowl. Then add the flour and oil. Season with salt and pepper and mix.
Now add the paprika, turmeric, garlic powder, and herbs. Finally, add the breadcrumbs and mix well so that all ingredients blend perfectly. Then transfer the chickpeas to the air fryer basket, add a couple more puffs of oil, and cook at 356°F for 10 minutes and then at 392°F for 20 minutes, or until they are golden and crispy.
Once cooked, set them aside and start preparing the salad. Clean the eggplants, remove the ends, and cut them into lengthwise slices. Then into strips and finally into not too large cubes.
In a non-stick pan, heat the oil and add the anchovies. Once melted, add the chopped eggplants, season with salt, and cook for about ten minutes on low heat, stirring occasionally.
Once cooked, transfer them to a bowl. Now wash the cherry tomatoes, cut them into quarters, and add them to the bowl with the eggplants. Then add the chickpeas and prepare the dressing separately.
In a jar with a lid, pour the oil, mustard, and parsley. Season with salt and pepper and close with the lid. Shake well until all ingredients are blended and pour the emulsion over the salad. Mix and serve.
Storage and Tips for Chickpea and Eggplant Salad
The chickpea salad can be prepared in advance and kept in the fridge for 1 or 2 days in a container with a lid.
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FAQ Questions and Answers for Chickpea and Eggplant Salad
What can I substitute for mustard?
You can alternatively omit it, or add a little lemon juice, mayonnaise, or a tablespoon of yogurt.
