Chickpea Salad with Grilled Eggplant
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 296 kcal | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23.4 g | (20 %) | ||
| Carbohydrates | 16 g | (11 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 Limes (juiced)
- 2 Tbsps White vinegar
- 1 tsp honey
- Dijon mustard
- Iodized salt
- freshly ground Black pepper
- 1 pinch ground cinnamon
- 6 Tbsps olive oil
- a few fresh Borage (leaves)
- a few Borage flower
- 1 can (425 ml) chickpeas
- 2 small Eggplant
- 1 herb bleached Dandelion greens
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.
