Description
Mediterranean Eggplant Chickpea Salad is a hearty, flavorful dish combining roasted eggplant, chickpeas, fresh herbs, and a lemon-garlic dressing. It’s a perfect make-ahead vegetarian salad packed with fiber, plant-based protein, and bright Mediterranean flavors.
Ingredients
Units
Scale
- 1 large eggplant, diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
For the Dressing:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced eggplant with olive oil, cumin, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until golden and tender. Let cool.
- In a large bowl, combine roasted eggplant, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together dressing ingredients: olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.
- Pour dressing over the salad and toss gently to combine. Add feta cheese if using.
- Chill for at least 30 minutes for flavors to meld. Serve cold or at room temperature.
Notes
- Make it vegan by omitting feta or using plant-based cheese.
- Great as a side dish or light main course with pita or grains.
- Store in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 10mg