Oriental delight with a wonderful spicy sauce

Tip: Serve the chickpea salad directly on the bread.
Tip: Serve the chickpea salad directly on the bread. imago/Westend61

15.5 grams of fiber per 100 grams of chickpeas – the superfood is so healthy. Fiber swells, fills you up, keeps blood sugar levels low and serves as food for our gut flora. Eating lots of chickpeas regularly reduces the risk of being overweight, developing diabetes or cancer. Need more arguments for a delicious chickpea salad? Its oriental flavor maybe? Or his spicy outfit? Regardless of what convinced you to try this recipe: we wish you a good appetite and enjoy!

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Ingredients for chickpea salad

You need: 2 eggplants, 200 grams of cherry tomatoes, 1 onion, 1 clove of garlic, 240 grams of chickpeas, 1 tablespoon of sesame seeds, 2 tablespoons of parsley (frozen), 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of honey, 1 teaspoon mustard, pepper, salt

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The delicious chickpea salad is a real explosion of taste.
The delicious chickpea salad is a real explosion of taste. imago/Westend61

This is how chickpea salad is made

This is how it is done: Before preparing the eggplants, first wash them with running water and then drain them a little. Then use a knife to cut off the green stem and bottom end. Any remaining leaves can be easily removed by hand. Then cut the eggplants into cubes and put them in a container with the drained chickpeas. Mix it with a spoonful of oil and adjust it with salt and pepper.

Spread the eggplant and chickpea mixture on a baking sheet lined with parchment paper. Place the baking sheet in the oven. It should not be preheated. Set to 200 degrees (top and bottom heat) and bake the eggplant and chickpea mixture for 40 minutes. Return to the middle.

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Meanwhile, wash the cherry tomatoes well, drain and cut them in half. Peel and finely chop the onion and garlic. Toast the sesame seeds in a hot pan without oil until golden brown.

For the dressing, whisk the remaining oil with the lemon juice, honey and mustard. Season with salt and pepper.

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Remove the aubergine and chickpea mixture from the oven, place in a bowl and toss in the garlic and onions. Stir the sauce and let it sit for 10 minutes.

Before serving, fold the cherry tomatoes, sesame seeds and parsley into the chickpea salad. Serve with baguette. Enjoy your meal!

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