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Delicious summer salad of chickpeas and sandy vegetables

Delicious summer salad of chickpeas and sandy vegetables

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.
AUTHOR
She combines her passion for a natural lifestyle and her university studies, she has indeed a Master of Science degree in Physics and a PhD in Physics in the field of biophysics. Reading scientific articles, being updated with the latest scientific researches and testing new methods and recipes is since always her job that, we hope, has become useful to you.
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