Ultimate Way to Cook Fancy Baked Chickpeas-Eggplant Pasta Salad

  • 2 min read
  • Apr 27, 2022

Baked Chickpeas-Eggplant Pasta Salad. Meanwhile cook pasta as per the direction written on the package. Heat it up on medium flame. Pasta is the most common and versatile meal which never fails whether it's get-together, potluck, birthday parties or weeknight dinner.

Baked Chickpeas-Eggplant Pasta Salad Spray a rimmed cookie sheet with cooking spray and then add all the ingredients except the chicken broth, pasta and cheese. Sprinkle with olive oil, oregano, salt, pepper and the sugar, toss well. The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.. You can have Baked Chickpeas-Eggplant Pasta Salad using 10 ingredients and 9 steps. Here is how you make it.

Ingredients of Baked Chickpeas-Eggplant Pasta Salad

  1. Prepare 1 of Medium Size Eggplant.
  2. You need 1 Cup of Cooked Chickpeas.
  3. It’s 2 Cup of Pasta (I used my all-time favorite Trader Joe’s Gladiator :-o).
  4. It’s 2 Tbs of Olive Oil.
  5. It’s to taste of Salt.
  6. Prepare 1 Tsp of Chili Powder.
  7. It’s 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. Prepare 2 of Garlic cloves.

Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners. Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. In this not-your-Mama's recipe, we've paired a lemony Dijon-honey vinaigrette with orzo pasta, chickpeas, feta cheese, roasted eggplant, and chopped Peppadew peppers for a pasta salad with major Mediterranean flair. All of the flavors come together for a zingy side dish with just enough crunch, creaminess, and richness (from tender roasted.

Baked Chickpeas-Eggplant Pasta Salad step by step

  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..

Spread the half-moon slices out on a baking sheet and brush them with olive oil. Pesto Orzo Salad with Roasted Vegetables & Chickpeas. This hearty and flavourful pasta salad is such a crowd pleaser! A nut-free arugula and basil pesto dresses cooked orzo, perfectly roasted vegetables (including eggplant!), and chickpeas. The eggplant pieces in particular soak up the pesto dressing so nicely.