Baked Chickpeas-Eggplant Pasta Salad
Baked Chickpeas-Eggplant Pasta Salad

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, baked chickpeas-eggplant pasta salad. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Baked Chickpeas-Eggplant Pasta Salad is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Baked Chickpeas-Eggplant Pasta Salad is something that I’ve loved my whole life. They’re nice and they look wonderful.

Pasta Jamie zum kleinen Preis hier bestellen. Combine breadcrumbs and oil in a small bowl. Spread the mixture in the prepared baking dish. In another bowl combine roasted eggplants, cut red peppers.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have baked chickpeas-eggplant pasta salad using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Baked Chickpeas-Eggplant Pasta Salad:
  1. Get Medium Size Eggplant
  2. Make ready Cooked Chickpeas
  3. Get Pasta (I used my all-time favorite Trader Joe’s Gladiator :-o)
  4. Get Olive Oil
  5. Take Salt
  6. Take Chili Powder
  7. Prepare Pasta/Marinara Sauce
  8. Make ready Cherry Tomatoes / 1 Small Tomato/ 1/2 Cup Canned Tomatoes
  9. Take Italian Herbs
  10. Take Garlic cloves

When ready to serve taste for seasoning and add more vinegar, olive oil and salt and pepper if desired. Instructions Add pasta, chickpeas, tomatoes, cucumbers, olives, feta, red onion and dill to a large bowl. Combine vinegar, olive oil, Dijon, oregano, garlic powder, and paprika along with a large pinch of salt and pepper by whisking vigorously until combined. Pour over pasta salad and toss to combine.

Steps to make Baked Chickpeas-Eggplant Pasta Salad:
  1. Preheat oven to 400 F. Take a baking sheet and line it with parchment Paper.
  2. Take a medium size eggplant. Equally cut them into cube size. Wash them with water. Dry them well with a kitchen towel.
  3. In a medium bowl add cooked chickpeas, cubed eggplant, 1 tbs oil, 1 tsp salt and 1 Tsp chili powder. Mix everything well. Transfer everything to a pan. Bake them in an oven for at least 30 min.
  4. Meanwhile cook pasta as per the direction written on the package.
  5. Once everything prepared, take a pan and 2 tbs of olive oil. Heat it up on medium flame. Once oil is hot enough add finely chopped garlic, sauté them for a minute.
  6. Add your favorite pasta sauce heat it up for 10 min on lower medium flame.
  7. Now, it’s time to add roasted chickpeas- eggplants, cooked pasta, salt to taste and Italian herbs. Mix everything well and cook them for 1-2 min.
  8. Add chopped tomatoes, cover the lid and cook for 2-3 minutes on medium flame.
  9. Serve hot. It can also be prepared in advance and can be served cold.

Combine vinegar, olive oil, Dijon, oregano, garlic powder, and paprika along with a large pinch of salt and pepper by whisking vigorously until combined. Pour over pasta salad and toss to combine. Made with chickpea pasta this vegetarian and gluten-free pasta salad is perfect for your next picnic, party, or meal prep. This chickpea pasta salad is loaded with grape tomatoes, cucumbers, feta, and fresh basil and dressed with a garlicky lemon vinaigrette. Stir in the eggplant and tomatoes.

So that’s going to wrap this up for this special food baked chickpeas-eggplant pasta salad recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!