100 grams of chickpeas contain 15.5 grams of fiber – a very healthy superfood. Fiber swells, fills you up, lowers blood sugar levels, and serves as food for gut flora. Regular consumption of chickpeas can reduce the risk of obesity, diabetes or cancer. Need more arguments for a delicious chickpea salad? Its oriental flavor maybe? Or her spicy outfit? Whatever convinces you to try this recipe: we wish you a good appetite and enjoy!
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Ingredients for Chickpea Salad
You will 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 11 teaspoons honey, 1 teaspoon of mustard, pepper, salt
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This is how chickpea salad is made
Here’s how to do it: Before preparing the eggplant, first wash it under running water and then drain it. Then, with a knife, cut off the green stem and lower end. The remaining leaf debris can be easily removed by hand. Then finely chop the eggplant and put it in a bowl together with the drained chickpeas. Mix with a tablespoon of oil and add salt and pepper.
Spread the eggplant and chickpea mixture on a baking tray lined with baking paper. Place the baking sheet in the oven. It does not need to be preheated. Set to 200 degrees (top and bottom heat) and cook the eggplant and chickpea mixture for 40 minutes. Rotate between.
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Meanwhile, wash the cherry tomatoes well, drain and cut them in half. Peel the onion and garlic and chop finely. Fry the sesame seeds in a frying pan without oil until golden brown.
For extra flavor, whisk the remaining oil with lemon juice, honey and mustard. Season with salt and pepper.
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Remove the eggplant and chickpea mixture from the oven, place in a bowl, and add the garlic and onion. Mix the mixture and let it rest for 10 minutes.
Before serving, fold the cherry tomatoes, sesame seeds and parsley into the chickpea salad. Serve with baguette. Enjoy your meal!