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Chickpea and Eggplant Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Calories 250
A vibrant and healthy salad combining roasted eggplant, chickpeas, fresh vegetables, and herbs, dressed with a tangy lemon-tahini dressing.

Ingredients

Vegetables

  • 1 large Eggplant (diced into 1-inch cubes)
  • 1 can cans Chickpeas (drained and rinsed)
  • 1 medium Cucumber (diced)
  • 1 cup cherry tomatoes Cherry Tomatoes (halved)
  • 0.5 medium Red Onion (thinly sliced)

Herbs

  • 0.25 cup Fresh Parsley (chopped)
  • 2 tbsp tablespoons Fresh Mint (optional, chopped)

Dressing

  • 3 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • 1 tbsp Tahini
  • 1 clove Garlic (minced)
  • 0.5 tsp Ground Cumin

Seasoning

  • to taste Salt and Pepper

Instructions 

  • Preheat oven to 400°F (200°C). Toss eggplant with olive oil, salt, and pepper; roast for 25-30 minutes.
  • Whisk together olive oil, lemon juice, tahini, garlic, and cumin to make the dressing.
  • Combine roasted eggplant, chickpeas, cucumber, cherry tomatoes, red onion, parsley, and mint in a large bowl.
  • Pour dressing over the salad and toss gently to coat.
  • Let sit for 10-15 minutes before serving. Serve at room temperature or chilled.

Notes

This salad is perfect for a light lunch or as a side dish. Feel free to add more herbs for extra flavor.
Calories: 250kcal
Cost: $12
Course: Salad
Cuisine: Mediterranean
Keyword: Chickpeas