I have a yummy salad recipe for you today: chickpeas, leafy greens and eggplant. This is one of those salads where you can use whatever veggies you have at home, and it is always good and filling.
prep time 10 min
ingredients for 2
- 1 can (400g) chickpeas
- roasted eggplant slices
- 1 small cucumber
- either a bag (125g) leafy greens or bag (125g)of baby spinach or both
- handful of radishes
- extra virgin olive oil
- salt
- balsamic vinegar
1. Place the leafy greens on your salad plate or bowl.
2. Drain the chickpeas and place the on top of the leafy greens.
3. Wash cucumber and radishes, slice them and add to the salad.
4. Halve the roasted eggplant slices and add to the bowl.
5. Make the dressing with extra virgin olive oil, balsamic vinegar and salt and toss the salad with it.
tip: like I said, you can use different ingredients. Here I have halved cherry tomatoes and celery rounds, but no radishes nor leafy greens.
BUON APPETITO!