Hearty Chickpea and Eggplant Salad

Hearty Chickpea and Eggplant Salad


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Eggplant roasted into a soft and tender delight has been stirred into a pool of chickpeas plus additional colorful vegetables to create a filling and savory salad. Enjoy this distinct dish with crusty bread on the side.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

6-8 servings


  • 1 Large Eggplant, cubed
  • 1 tsp. Kosher Salt, divided
  • 3 Tbs. Extra-Virgin Olive Oil, divided
  • 1 Tbs. Lemon Juice
  • 2 tsp. Prepared Mustard
  • 1 tsp. Garlic Powder
  • 1 14.5 oz. can Chickpeas, drained and rinsed
  • 1 C. Orange Bell Pepper, chopped
  • 1/2 C. Red Onion, chopped
  • 1-2 Rosemary Sprigs, chopped

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Preheat oven to 350 degrees. Line a large baking sheet with tinfoil. In a large mixing bowl, combine the eggplant and 1/2 teaspoon of kosher salt. Drizzle the eggplant mixture with 1 tablespoon of olive oil and toss to coat. Spread the eggplant out on the prepared baking sheet, and roast for 30 minutes until tender and lightly browned. In a small bowl, whisk the remaining salt and olive oil together with the lemon juice, mustard, and garlic powder. In a large bowl, combine the eggplant, chickpeas, bell pepper, and red onion. Drizzle with the olive oil dressing and toss to coat. Sprinkle salad with rosemary before serving.

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