how to make Chickpea and Eggplant Salad

how to make Chickpea and Eggplant Salad

Main course 228 Last Update: Nov 11, 2021 Created: Nov 11, 2021
how to make Chickpea and Eggplant Salad
  • Serves: 4 People
  • Prepare Time: 5
  • Cooking Time: 15
  • Calories: -
  • Difficulty: Easy
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Description

This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.


Source:
https://www.epicurious.com/recipes/food/views/chickpea-and-eggplant-salad

Ingredients

Directions

  1. Cover the onion with water and set aside for half an hour—this reduces the harshness of its taste when eaten raw.
  2. Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice—you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
  3. On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
  4. Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.

how to make Chickpea and Eggplant Salad



  • Serves: 4 People
  • Prepare Time: 5
  • Cooking Time: 15
  • Calories: -
  • Difficulty: Easy

This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.


Source:
https://www.epicurious.com/recipes/food/views/chickpea-and-eggplant-salad

Ingredients

Directions

  1. Cover the onion with water and set aside for half an hour—this reduces the harshness of its taste when eaten raw.
  2. Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice—you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
  3. On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
  4. Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.


Nutrition




Taste Visualization



Glycemics

Glycemic Index

Glycemic Load



Ingredient Nutriants Table

nutritions apple oil garlic
vitamin c 12 5 8
vitamin d 26 32 12
fat 4 12 1

Glycemic Detail

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