Warm Chickpea Salad

Warm Chickpea Salad

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This chickpea salad is a nice change from a green salad.. I typically make a green salad to go with dinner each night and sometimes like to change it up a bit. Make sure to choose tomatoes that are firm rather than overripe for this recipe.

  • 1/2 Cup Dried Chickpeas (Soaked Overnight In Cold Water)
  • 2 Medium Eggplants (Peeled & Diced)
  • 2 1/4 Teaspoons Kosher Salt (Divided)
  • 1/4 Cup Olive Oil (Divided)
  • 1 Medium Onion (Diced)
  • 2 Bell Peppers (Trimmed, Seeded & Diced)
  • 1 Small Zucchini (Diced)
  • 1 Sprig Rosemary (Minced & Divided)
  • 1/2 Teaspoon Ground Cumin
  • 1/4 Teaspoon Dried Chili Flakes
  • 1/8 Teaspoon Freshly Ground Pepper
  • 4 Tomatoes (Diced)
  • 3/4 Cup Pitted Black Olives (Optional)
  • 1 Tablespoon Cider Vinegar
  • 2 Sprigs Basil (Rough Chopped)
  1. Rinse chickpeas and add to medium-size pot. Add water and turn heat to medium-low. Simmer for 1 hour until done. Drain and set aside.
  2. Preheat oven to 375 degrees.
  3. Placed diced eggplant in glass bowl (non-reactive) and toss with 2 teaspoons kosher salt. Let sit for 1 hour. After eggplant has been sitting for 1 hour press to extract excess moisture.
  4. Place eggplant on parchment paper lined baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven for 25 minutes until nicely caramelized. Remove from oven and set aside.
  5. In a large-size sauté pan add 2 tablespoons olive oil. Turn heat to medium. Add onions and sauté for 6 minutes until soft, but not browned. Add bell peppers and zucchini. Add 1/2 of minced rosemary, pepper, cumin, and chili flakes. Sauté for another 4 minutes.
  6. Add tomatoes, chickpeas, cooked eggplant, and vinegar. Reduce heat to low and simmer for 10 minutes.
  7. Remove from heat and transfer to large-size serving bowl. Toss in olives, remaining rosemary and basil.
  8. Serve warm.
  9. Serves 4
  10. “Work With What You Got!"
  11. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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