Pasta salad with chickpeas and eggplants
Description
A simple dish to prepare. In summer, pasta salads are very popular. There are many ingredient combinations: tomatoes and cucumbers, cheese and boiled eggs, garlic and bell peppers, various herbs or pesto, and flavorful dressings. This is very delicious. Serve chilled.
Instructions
- 1
Step 1
1. In this recipe, you can use canned chickpeas or dried chickpeas cooked in advance. The main thing is to remove the thin outer skin from the legumes.
- 2
Step 2
2. Prepare arugula pesto: clean the arugula, rinse it, then plunge it into boiling salted water for 30 seconds, immediately transfer to ice water, drain and dry. Blend it in a blender with a pinch of salt, lemon juice, and 5-6 tablespoons of olive oil. Cook the pasta in boiling salted water until al dente. Drain the water and rinse the pasta under cold running water, then drain well to remove excess moisture. Transfer the pasta to a pot and mix with the pesto and chickpeas.
- 3
Step 3
3. Prepare the eggplants: wash them, dry, remove the stems, and slice into pieces about 1/2 cm thick. Then fry them on a hot skillet without oil or grill them. Salt the eggplants, cut into strips, add to the salad, and mix everything well.
- 4
Step 4
4. Cut the peeled garlic clove into layers, mix it into the paste, cover the pot with a lid, and let it sit for 30 minutes to make the dish aromatic.
- 5
Step 5
5. Remove the garlic clove from the salad and serve the dish, adding a little olive oil and garnishing with fresh herbs.