What colors, what perfumes, what taste! Here is a delicious summer salad made with chickpeas, onions, herbs and sandy vegetables. But what are these special vegetables? Aubergines and tomatoes cooked in a pan with extra virgin olive oil, garlic and breadcrumbs, which gives a crunchy and delicious touch to the preparation. The dish is a concentrate of vitamins, mineral salts, proteins and precious antioxidants, enhanced by cooking in extra virgin olive oil. In short, a nutritious and satiating summer lunch that everybody will love!
Ingredients
400 grams of cooked chickpeas
1 red onion
1 eggplant
100 grams of cherry tomatoes
Olives
Leaves of mint and basil
1 clove of garlic
Extra virgin olive oil
Tamari sauce
Breadcrumbs
Sea salt
Clean the aubergine and cut it into cubes, place the aubergine cubes in a colander, distribute a little salt and let it rest for half an hour, then rinse, squeeze and dry. Cut the cherry tomatoes in half. In a pan, brown the garlic clove with extra virgin olive oil. Add the aubergine and cook for ten minutes, stirring often. Also add the cherry tomatoes and a couple of tablespoons of breadcrumbs and cook for another 5 minutes. Aside, thinly slice the onion. In a bowl pour the chickpeas, add the vegetables, raw and cooked, and the olives. Drizzle with extra virgin olive oil and a teaspoon of tamari sauce. Distribute the mint and basil leaves and serve.
