Warm chickpea salad with zucchini and eggplant

During my holiday at the parents, I managed to put on some weight, something like a plus 3-4 kilograms. I had fewer exercises, more food and more alcoholic drinks – mostly beer. So, now that I’m back to work, I need to change a couple of things to loose some of it. Not that easy, especially now, that the weather is rainy, so I still can’t run, and I kind of got used to eating a lot…

Ingredients for the salad

Anyway, I eat less, I try to run my usual distances as often as I can (though it’s harder now, with the rainy weather). And I’m back to my normal diet with salads for lunch. So I took the “500 Salads” book from the shelf and checked for interesting recipes. And this was the second one I prepared, the first one wasn’t good enough (I fried the tomatoes and onions instead oven cook them because of the heat wave we experienced here in Hungary…).

first part of the salad
First portion in the pan

What you need:

  • a small or medium zucchini sliced or diced
  • a small or medium eggplant diced
  • 400 grams of chickpea (canned) washed
  • black olives (sliced or however you like them)
  • 2-3 tablespoon olive oil
  • 2-3 tablespoon soy sauce
  • 1-2 dl vegetable stock
  • 1 tablespoon caraway
  • Crushed pepper


What you do:

Pour the olive oil into a pan and heat it and stir fry the zucchinis and the eggplants with the caraway. When they are brown a bit but still not too soft, add the vegetable stock, the chickpeas, the olives and the soy sauce, and cook together for four minutes.

Serve while warm. It’s surprisingly tasty!

And for me, this was the first time when I managed not to over fry the vegetables. Good job!

salad in bowl
Salad served

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