Warm Chickpea Salad

Warm Chickpea Salad

Deliciously filling and perfect for those chilly days when soups don't sound so appetizing. :)

With all honesty, I can't take the credits for this Warm Chickpea Salad alone. This yummy dish happened in collaboration with Mr. LTH on a cold fall day and like most things we cook together, it came out amazing! 

We enjoyed it while it was still warm, but it would be quite tasty cold too. 

Warm Chickpea Salad

Preparation time: 30 minutes

Yield: 2 lunch portions

Level: Easy

Ingredients

• 1 Small chickpea can (250 g)
• 1 1/2 cups of Green beans
• 1 Small eggplant
• 1 Large tomato
• 1/3 cup of Walnuts
• 1/3 cup of Parmesan shaves
• 1 tbsp of sliced Basil leaves
• Olive oil for grilling

Simple Balsamic Dressing

• 2 tbsp of Balsamic Vinegar
• 4 tbsp of Olive Oil
• 1/2 tsp of dried oregano
• Salt and Pepper to taste

Slice eggplant length-wise and leave slices soaking in a bowl filled with salted water. Trim green beans and cut them in 5 cm (2 in) lengths.

Rinse chickpeas under running water, slice the tomatoes and basil leaves. Add these ingredients in a bowl along with the Parmesan shaves and set aside. 

Pour out the eggplant soaking water, pat them dry with a paper towel and drizzle some olive oil (around 1 tbsp). Cook them on a grilling pan, around 5 minutes each side (depending on how thick the eggplant slices are). 

In the meantime, slightly toast walnuts in a skillet. Cook green beans in boiling water or steam them, it shouldn't take long, you want them to still have a crunch to the bite. 

To prepare the dressing, add all ingredients in a mason jar and shake it! Add all remaining ingredients into the salad bowl, toss in the dressing and dig in! :)