Hot salad with vegetables and chickpeas
3 servings
30 minutes
Hot salad with vegetables and chickpeas is a fragrant, rich dish of Indian cuisine that combines the harmony of spices and textures. Its roots go back to the traditions of Indian gastronomy where chickpeas are an important part of the diet. This salad reveals a wealth of flavors: tender chickpeas, spicy eggplants, sweetness of cherry tomatoes and a light spiciness of garlic complemented by fresh basil and balsamic vinegar. It is great as a standalone dish or as a side to meat or fish. Ideal for warm evenings when you crave something hearty yet light. Juicy with a slight tanginess, it warms and fills you with energy, absorbing the warmth of the sun and the soulfulness of Indian cuisine.
1
Soak the chickpeas overnight, then boil in water without salt for about 30 minutes. Strain.
- Chickpeas: 100 g
2
Peel the eggplant and cut it into cubes, then place it in a sieve and generously salt it.
- Eggplants: 1 piece
- Salt: to taste
3
Leave for 20 minutes, then rinse under running water and dry.
4
In a deep skillet, heat 3 tablespoons of olive oil and add the eggplants. Fry on high heat, stirring occasionally, until the eggplants start to brown.
- Eggplants: 1 piece
- Olive oil: 5 tablespoon
5
Add sliced onions and crushed garlic, fry everything together for another minute.
- Red onion: 0.5 head
- Garlic: 2 cloves
6
Once the onion softens, add halved tomatoes, mix, and heat everything together.
- Cherry tomatoes: 200 g
7
Remove from heat, add chickpeas and basil leaves. Pour in balsamic vinegar and the remaining olive oil.
- Chickpeas: 100 g
- Basil: 3 sprigs
- Balm: 2 tablespoons
- Olive oil: 5 tablespoon
8
Season with salt to taste and freshly ground black pepper.
- Salt: to taste
- Ground black pepper: to taste