Eggplant and chickpea salad is a Mediterranean-style salad. Light and without mayonnaise or cream added, it will be a delight for all who like these type of dishes.
When I look outside my window, the weather is hot and there seems to be no end to the warm days. During such times a dishes made from vegetables can be quite refreshing. Such is the aubergine salad. You can eat it by itself or serve it as an addition to meat or groats.
Salads fit well with grilled meat and couscous. But how you eat it depends of course only on you 🙂
Ingredients for eggplant and chickpea salad.
- 1 medium aubergine (400 g)
- 1 can of chickpeas (400 g)
- a few leaves of fresh mint
- 4 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 3/4 teaspoon of salt
- 1 small red onion
- 200 g of cherry tomatoes
How to make chickpea and eggplant salad.
Wash the eggplant and dry it with a paper towel. Cut them into cubes or slices of 1.5 cm. Sprinkle 1/2 teaspoon of salt over them. Mix thoroughly so that the salt covers every piece well. Set aside for 5 minutes.
Add a tablespoon of olive oil and the eggplant in a baking tray. Put in an oven preheated to 175 degrees Celsius. Bake until the eggplant softens. This should take up to 45 minutes.
Place the baked eggplant in a bowl, add the chickpeas drained from the can water, onion cut into small feathers, cherry tomatoes cut in half or quarter and finely sliced mint leaves. Mix 3 tablespoons of olive oil, 1/4 teaspoon of salt and lemon juice in a pot. Pour the other ingredients in the bowl with the sauce. Mix thoroughly.
Good to know when making chickpea salad.
It is worth chilling salad in the fridge before serving.
Red onion will be the best for this salad. The taste of white onions would be too intense.
Do you like salads without mayonnaise? Try out our recipe for Avocado and beetroot salad.