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Roasted Eggplant Pasta Salad with Crispy Chickpea Croutons
45 minPorcje: 4Nutri-Score B€€
B
45 min
45 minRoasted Eggplant Pasta Salad with Crispy Chickpea Croutons
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Ma’ayan | itsvegansis
@itsvegansis
24 przepisy
32 importy
ugotowano 0 razy
czego potrzebujesz
Składniki
short pasta (dried)Produkty zbożowe300 g
eggplant (cut into cubes)Warzywa i owoce1 kawałek
chickpeas (canned, drained and patted dry)Spiżarnia400 g
olive oil (for roasting and dressing)Spiżarnia60 ml- artichoke hearts (drained and quartered)Spiżarnia200 g
fresh herbs (parsley and basil, chopped)Warzywa i owoce20 g
vegan parmesan (finely grated)Produkty świeże60 g- lemon juice (freshly squeezed)Warzywa i owoce30 ml
garlic (cloves, minced)Warzywa i owoce2 kawałki
smoked paprika (ground)Przyprawy5 g
salt (to taste)Przyprawy5 g
black pepper (ground)Przyprawy2 g
na porcję
Wartości odżywcze
469kcal
- Węglowodany
- 61 g
- Białko
- 14 g
- Tłuszcz
- 19 g
czego użyjesz
Przybory
Piekarnik
Blacha do pieczenia
Garnek
Durszlak
Miska
Tarka
krok po kroku
Przygotowanie
- Krok 1
Roast the eggplant and chickpeas
- Heat the oven and spread the eggplant cubes and dried chickpeas on a baking tray.
- Drizzle with olive oil, season with smoked paprika, salt and pepper and toss.
- Roast until the eggplant is tender and the chickpeas are crispy.
- Krok 2
Cook the pasta
- Boil the pasta in salted water until al dente.
- Drain and rinse briefly under cold water, then transfer to a large bowl.
- Krok 3
Make the dressing
- Whisk the lemon juice, minced garlic and remaining olive oil with a pinch of salt and pepper.
- Krok 4
Assemble the salad
- Add the roasted eggplant and crispy chickpeas to the pasta with the artichoke hearts.
- Pour over the dressing and toss well.
- Fold in the fresh herbs and most of the vegan parmesan.
- Krok 5
Serve
- Top with the remaining vegan parmesan and extra herbs and serve.
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