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Chickpea Salad with Grilled Eggplant

Chickpea Salad with Grilled Eggplant
296
calories
Calories
45 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
1 Shallot
1 Limes (juiced)
2 tablespoons White vinegar
1 teaspoon Honey
Dijon mustard
Iodized salt
freshly ground black pepper
1 pinch ground Cinnamon
6 tablespoons Olive oil
a few fresh Borage (leaves)
a few Borage flower
1 can (425 ml) Chickpeas
2 small eggplants
1 herb bleached Dandelion green salad
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Preparation steps

1

Peel shallots and chop finely. Stir in lime juice, vinegar, honey and mustard. Season with salt, pepper and cinnamon. Blend in 3 tablespoons oil with a fork. Rinse borage leaves, pat dry and cut into thin strips. Stir into dressing. Rinse chickpeas, drain and mix with the dressing. Let soak 30 minutes.

2

Meanwhile, cut eggplant into about 0.5 cm (approximately 1/4-inch) slices. Brush with the remaining oil and season with salt and pepper. Fry eggplant slices in a grill pan on both sides until browned. Drain on paper towels.

3

Trim the lettuce, rinse, pat dry and tear into bite-sized pieces. Arrange on plates with the grilled eggplant slices and chickpeas. Garnish with borage flowers and serve.