15min
40min
55min
This is a delicious summer grilled with grilled vegetables and chickpeas, packed with protein. This recipe is based on eggplant and cherry tomatoes, but you can vary with the vegetables. For example, it is also very tasty with grilled zucchini or bell pepper. Instead of in the oven , you can also cook the vegetables in the airfryer, grill pan or on the bbq .
The dressing has a nice acidity and makes the salad nice and fresh. Serve with freshly made croutons.
Tips:
for 3 people
Start by grilling the vegetable. Preheat the oven to 200 degrees and line a baking sheet with baking paper. Mix the eggplant slices and halved tomatoes in a large bowl with olive oil, pepper and salt and place them side by side on the baking sheet. Place the tomatoes cut side up. Make sure the vegetables do not overlap. Roast this 20 to 25 minutes in the oven
Meanwhile, make the dressing. Put all ingredients into the food processor and blend until the cilantro is fairly fine. It doesn't have to be a very smooth paste. Set aside for a moment
Heat a frying pan over low heat. Hoss a little olive oil through the bread and gently fry the croutons until crisp, in about 10 minutes. Halfway through, add some salt
Stir about 2 tablespoons of the dressing into the chickpeas, and place in a bowl. Arrange the grilled vegetable on top. Finish with some extra dressing and the croutons