Baked Chickpeas-Eggplant Pasta Salad

Preheat oven to 400 F. Take a baking sheet and line it with parchment Paper.

Take a medium size eggplant. Equally cut them into cube size. Wash them with water. Dry them well with a kitchen towel.

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.

Meanwhile cook pasta as per the direction written on the package.

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.

Add your favorite pasta sauce heat it up for 10 min on lower medium flame.

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.

Add chopped tomatoes, cover the lid and cook for 2-3 minutes on medium flame.

Serve hot. It can also be prepared in advance and can be served cold.