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Aubergine and Chickpea Salad with Feta | Quick Weeknight Recipe
(0)
25 min
Quick
Knuspr-Küche
Dieser erfrischende Sommer-Salat aus gerösteten Auberginen, knusprigen Kichererbsen, saftigen Kirschtomaten und cremiger Feta ist in unter 25 Minuten zubereitet. Perfekt für die feine Feierabendküche!
Preparation method
Preparation & Roasting
Preheat the oven to 200 °C top/bottom heat. Wash the aubergines and cut into approx. 2 cm cubes.
Spread the aubergine cubes on a baking sheet, drizzle with 2 tbsp extra virgin olive oil and season with fine table salt and ground black pepper. Roast in the oven for approx. 20 minutes until golden brown.
Rinse the chickpeas and drain well. Add to the baking sheet for the last 10 minutes of baking time and roast along.
Chef's tip
Tip: For extra crispiness, thoroughly pat the chickpeas dry with paper towels before roasting.
Ingredients
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