The chickpea, eggplant, and cherry tomato salad is a tasty side dish that can also be enjoyed as a main course. I made this salad using grilled eggplants, pan-cooked confit cherry tomatoes, pan-fried spiced chickpeas, and tied it all together with basil pesto. I recommend serving this salad with some toasted bread, to enjoy a dish rich in flavor.
Also try:
Vegetarian Fantasy
Salad with Chickpeas and Confit Cherry Tomatoes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Summer
Ingredients
- 1 black oval eggplant
- 5.3 oz canned chickpeas
- 1 teaspoon paprika
- 1 teaspoon curry
- 1 clove garlic
- 20 confit cherry tomatoes
- to taste basil pesto
- to taste extra virgin olive oil
Tools
- Grill Pan
Steps
To make the chickpea, eggplant, and cherry tomato salad, first make the confit cherry tomatoes.
Wash and trim the eggplant, cut it into half-inch thick slices. Grill them on the grill pan on both sides.
In a skillet, pour a drizzle of extra virgin olive oil and the garlic clove. Once the oil is hot, add the spices and chickpeas. Sauté the chickpeas over high heat, stirring often and being careful as they might pop.
When the chickpeas are golden and crispy, remove them from the pan. Toast slices of bread in the pan where the chickpeas were cooked.
On a serving plate, place the grilled eggplants, confit cherry tomatoes, and chickpeas. Dress everything with a few tablespoons of basil pesto.
Serve with the toasted bread slices and enjoy your meal!
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