Bright salad with chickpeas and baked vegetables

Category: Vegetable and fruit dishes
Bright salad with chickpeas and baked vegetables

Ingredients

Chickpea 100 g
Chickpea cooking water 220 g
Bell peppers 400 g
Eggplant 400 g
Garlic 2 large heads
Garlic vegetable oil 1 tbsp. l.
Rosemary 1 tbsp. l
Lemon 1 half
Parsley
Olive oil for dressing 1 tbsp. l.
Salt taste

Cooking method

  • This is what the main "highlight" in this salad is: baked vegetables or chickpeas - I don't know. But the salad is definitely great - tasty, healthy and vibrant!
  • Let's take advantage of the fall gifts - ripe vegetables and make a salad!
  • Bright salad with chickpeas and baked vegetablesLet's start with chickpeas. We wash the chickpeas and soak for 6-8 hours in a large amount of cold water. After the chickpeas have swollen, drain the water, fill it with water and cook over low heat until all the moisture is absorbed. Salt ready-made chickpeas!
  • Bright salad with chickpeas and baked vegetablesPeeling the core of the pepper
  • Bright salad with chickpeas and baked vegetablesbake in the oven on the “grill” mode at 250C, periodically turning over. The pepper is ready when black spots appear on it and the skin comes off easily.
  • Bright salad with chickpeas and baked vegetables We cool and clean. Cut the pulp into strips.
  • Bright salad with chickpeas and baked vegetablesRemove the ends from both sides of the eggplant. Cut in half. We make cuts with a mesh over the entire surface of the eggplant half, being careful not to cut through the skin. We add. Leave for at least 30 minutes to extract juice.
  • Bright salad with chickpeas and baked vegetablesSqueeze out the juice well. We spray the surface with vegetable oil and send it to the oven, preheated to 200C, for 30 minutes.
  • Bright salad with chickpeas and baked vegetablesCool the finished eggplants, peel them. Chop the baked pulp at random.
  • Bright salad with chickpeas and baked vegetables Cooking baked garlic pasta. To do this, cut off the roots from the garlic. Mix vegetable oil with rosemary. Dip the garlic cuts in fragrant oil. Wrap each head tightly with a separate piece of foil. We bake in the oven preheated to 200C for 30 minutes.
  • Bright salad with chickpeas and baked vegetablesCool it down. Expanding. Now just squeeze the garlic pulp into a separate container through the cut side. It comes out very easily.
  • Bright salad with chickpeas and baked vegetablesmix until smooth - just mash with a fork.
  • Bright salad with chickpeas and baked vegetablesChop the parsley finely. Squeeze out freshly squeezed lemon juice.
  • Bright salad with chickpeas and baked vegetablesNow in a large bowl, mix all the ingredients: chickpeas, peppers, eggplant, garlic paste and chopped parsley. Season with lemon juice and olive oil.
  • By the way, this garlic paste is an excellent finished product in itself. Baked garlic doesn't look like fresh garlic at all. It is sweet and not spicy. This paste can even be used as a spread on bread!


Sonadora
Olgawhat a delicious salad! I was just racking my brains what to portray from baked vegetables, and here - a ready-made recipe!
L-olga
Quote: Sonadora

Olgawhat a delicious salad! I was just racking my brains what to portray from baked vegetables, and here - a ready-made recipe!

That I was also racking my brains about what to do with the pile of peppers and eggplants from my mother-in-law. I saw chickpeas lying at the bottom of the bag!
Zhannptica
And my mother-in-law only puts ready-made jars and containers with food in her bag
Awesome salad !! I barely read to the end, I almost choked on garlic paste)))
I will definitely repeat. Thank you
Elena_Kamch
L-olga, Olga, cool bright salad! If possible, I will definitely repeat
Tanyulya
Olga, Thank you. Very bright and tasty. I will try for the time being not all greenhouse vegetables on sale.
L-olga
Girls! Good luck to everyone and pleasant experiments!
By the way, the portion is quite small, so feel free to double the recipe even for a small family.
M @ rtochka
The salad is super !! But not for an amateur. And I am just him
I advised a friend, she did it for her birthday.Most people just tried it, I ate more than half)))
Thank you, I really like these vegetable dishes.
L-olga
Quote: M @ rtochka

The salad is super !! But not for an amateur. And I am just him
I advised a friend, she did it for her birthday. Most people just tried it, I ate more than half)))
Thank you, I really like these vegetable dishes.
What an agreeable friend you have! )))) to your health!
M @ rtochka
Olga, The salad was very tasty !!
In the fall I did it more than once. And I even froze baked peppers and eggplants especially for this salad
Bright salad with chickpeas and baked vegetables
It turned out a lot! The family ate a bit, but I like it so much !! For two days I eat for pleasure, all the juices are soaked, delicious!
Thank you

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