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 Chickpea Salad with Eggplant Recipe
This salad is very easy to prepare, it consists of healthy ingredients. Suitable for those who adhere to a healthy diet, fasting and vegetarians. In addition, it is very nutritious.
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Lean Food, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Lean Food, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Chickpeas are soaked in cold water for at least 4 hours. It is best to do this at night, periodically changing the water. After soaking, pour the chickpeas with cold water, put on fire and cook for 10 minutes. on high heat for 50 minutes. on low heat. Rinse the finished chickpeas under cold water.
    Chickpeas are soaked in cold water for at least 4 hours. It is best to do this at night, periodically changing the water. After soaking, pour the chickpeas with cold water, put on fire and cook for 10 minutes. on high heat for 50 minutes. on low heat. Rinse the finished chickpeas under cold water.
  2. Peel the eggplants. Put it on a plate, pour water and salt. Let it brew for 30 minutes. Do this in order to get rid of the bitterness and so that the eggplants additionally absorb a large amount of oil.
    Peel the eggplants. Put it on a plate, pour water and salt. Let it brew for 30 minutes. Do this in order to get rid of the bitterness and so that the eggplants additionally absorb a large amount of oil.
  3. Then dry the eggplants with a towel.
    Then dry the eggplants with a towel.
  4. Pour olive oil into a frying pan and fry the eggplants over high heat, stirring constantly, for 3 minutes. A little oil was added. The photo shows that I have an almost dry frying pan.
    Pour olive oil into a frying pan and fry the eggplants over high heat, stirring constantly, for 3 minutes. A little oil was added. The photo shows that I have an almost dry frying pan.
  5. Then add soy sauce, lemon juice and garlic to the eggplant. I used garlic powder. Reduce the heat and keep under the lid for 5 minutes.
    Then add soy sauce, lemon juice and garlic to the eggplant. I used garlic powder. Reduce the heat and keep under the lid for 5 minutes.
  6. Use any greens to taste, but there should be a lot of them. I use parsley, it goes well with this cilantro salad.
    Use any greens to taste, but there should be a lot of them. I use parsley, it goes well with this cilantro salad.
  7. In a salad bowl, mix chickpeas, eggplants and herbs. Mix thoroughly and let it brew a little. I do not add any dressing, since eggplants give the salad everything you need.
    In a salad bowl, mix chickpeas, eggplants and herbs. Mix thoroughly and let it brew a little. I do not add any dressing, since eggplants give the salad everything you need.
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