Boiled chickpeas are tossed with grilled aubergine and peppers, olive oil, lemon and parsley in this filling, practical salad that travels well in a lunch box.
Grill the aubergine and peppers on a griddle pan or over charcoal until the skins darken, then peel and dice them once cool.
Toss the boiled chickpeas with the diced aubergine and pepper, olive oil, lemon juice, crushed garlic and chopped parsley.
Season the salad with salt and chill it for at least 30 minutes before serving.
Do not try to peel the aubergine and peppers straight off the grill while hot; wait a few minutes for them to cool, or you risk burning your hands.
Using borlotti beans instead of chickpeas gives the salad a creamier texture; reduce the lemon juice by one spoon in that case to keep the balance.
Admin DadaGastro · verified in test kitchenTarifte belirtilen 30 dakikalık dinlendirme süresi bana yetersiz geldi, tatlar tam oturmadan servis etmiş oldum; en az 1 saat beklettiğimde çok daha lezzetli oluyor, bunu tarife eklemenizi öneririm.
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