Description
A vibrant and hearty Mediterranean-inspired salad featuring smoky roasted eggplant, protein-rich chickpeas, fresh herbs, and zesty lemon, all brought together in a tangy olive oil dressing.
Ingredients
Scale
- 1 large eggplant, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a bowl, toss the eggplant cubes with olive oil, salt, pepper, and cumin.
- Spread the seasoned eggplant evenly on the prepared baking sheet.
- Roast for 25–30 minutes until golden brown and tender, flipping halfway through.
- Meanwhile, mix chickpeas, cherry tomatoes, red onion, garlic, and parsley in a large bowl.
- Once the eggplant is roasted, let it cool slightly then add it to the bowl.
- Drizzle with lemon juice and a bit more olive oil. Toss gently to combine.
- Let the salad sit for 10–15 minutes, then serve warm or chilled with extra parsley if desired.
Notes
- Salt the eggplant before roasting to reduce bitterness.
- Chill before serving for a refreshing summer option.
- Add lemon zest for extra brightness.
- Double the batch for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: roasted eggplant, chickpea salad, vegan salad, Mediterranean salad, healthy lunch, easy salad recipe