How to Refreshing Tasty Baked Chickpeas-Eggplant Pasta Salad

Bruce Daniel
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How to Refreshing Tasty Baked Chickpeas-Eggplant Pasta Salad
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How to Refreshing Tasty Baked Chickpeas-Eggplant Pasta Salad Delicious, fresh and tasty.

Baked Chickpeas-Eggplant Pasta Salad. Pasta is the most common and versatile meal which never fails whether it's get-together, potluck, birthday parties or weeknight dinner. The best thing about pasta is it can be served Hot or Cold with hot bowl of soup or. In another bowl combine roasted eggplants, cut red peppers.

Add roasted chickpeas and serve Enjoy with warm pita bread or lavash.

Add chickpeas and gently shake to coat.

Top with tomatoes, olives, pasta, arugula, and feta.

You can cook Baked Chickpeas-Eggplant Pasta Salad using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Baked Chickpeas-Eggplant Pasta Salad

  1. Prepare 1 of Medium Size Eggplant.

  2. Prepare 1 Cup of Cooked Chickpeas.

  3. Prepare 2 Cup of Pasta (I used my all-time favorite Trader Joe’s Gladiator :-o).

  4. It’s 2 Tbs of Olive Oil.

  5. Prepare to taste of Salt.

  6. Prepare 1 Tsp of Chili Powder.

  7. Prepare 3/4 Cup of Pasta/Marinara Sauce.

  8. You need Bunch of Cherry Tomatoes / 1 Small Tomato/ 1/2 Cup Canned Tomatoes.

  9. Prepare Pinch of Italian Herbs.

  10. You need 2 of Garlic cloves.

Summer cooking is supposed to be as easy and carefree as the season itself.

You should be able to toss together a meal at a moment's notice, after a long day of fun, without too much hassle or seriously heating up the kitchen.

This pasta salad follows this order — speckled with roasted eggplant, tangy feta, and fresh herbs, it's just the kind of dinner your summer evening is asking for.

Drain the pasta and broccoli and rinse under cool water; shake off the excess.

Baked Chickpeas-Eggplant Pasta Salad instructions

  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..

Remove the broccoli and pat dry.

Line a baking sheet with aluminum foil, and brush the foil with olive oil.

Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil.

Roasted Eggplant and Olive Pasta Salad Roasted Eggplant and Olive Pasta Salad.

There are briny kalamata olives, tender meaty eggplant, salty feta cheese, fresh tomatoes, and just enough pasta to fill you up..