Chickpea And Eggplant Salad Recipes
CHICKPEA AND EGGPLANT SALAD
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.
Provided by Amelia Freer
Categories HarperCollins Chickpea Eggplant Almond Lunch Tomato Healthy Kid-Friendly Side Dinner Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 as a side, 2 as a meal
Number Of Ingredients 10
Steps:
- Cover the onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
- 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.
- On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
- 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.
CHICKPEA AND EGGPLANT SALAD
This recipe has been adapted from "Flavors of the Mediterranean" by Olivier Baussan and Jean-Marie Meulien.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Place chickpeas in a medium saucepan. Add enough water to cover by 1 inch. Bring to a boil. Drain, returning chickpeas to pot. Add enough water to cover by 2 inches. Bring to a boil. Reduce to a simmer, and cook for 30 minutes. Season with salt, and continue to cook until tender, 1 1/2 to 3 hours more.
- Meanwhile, place eggplant in a colander in the sink, or set over a bowl. Sprinkle with salt. Let stand for 1 hour.
- Preheat oven to 400 degrees. Lightly oil a baking sheet; set aside. Using paper towels, pat eggplant dry, and arrange on baking sheet in a single layer. Bake until soft, about 30 minutes. Remove from oven; set aside.
- In a serving bowl, whisk to combine oil and vinegar. Add olives, onion, garlic, chickpeas, eggplant, coriander, and mint. Season with salt and pepper. Toss to combine. Serve immediately.
EGGPLANT SALAD WITH CHICKPEAS AND FETA
The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a large bowl, whisk together lemon juice, oil, salt, and ground pepper.
- Add Basic Roasted Eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine.
Nutrition Facts : Calories 256 g, Fat 16 g, Fiber 9 g, Protein 7 g
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