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Mediterranean Eggplant Chickpea Salad

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Mediterranean Eggplant Chickpea Salad is full of fresh end of summer vegetables and topped with a light, lemony dressing. This salad makes a great addition to a BBQ, a side dish to your Mediterranean meals or an easy on-the-go lunch. 

Mediterranean Eggplant Chickpea Salad on Side View

MEDITERRANEAN EGGPLANT CHICKPEA SALAD

Is anyone else savoring every last drop of summer?

The kids might be back in school but you better believe my grill is still firing up on a weekly basis.

Late summer produce is my absolute favorite with ripe, flavorful tomatoes, eggplant, cucumbers, fresh herbs making their way into farmers markets.

Salads, like this Mediterranean Eggplant Chickpea Salad and this Mediterranean Eggplant Salad, are one of my favorite ways to use fresh summer produce.

If you have been following along here for any length of time you know I love to share fresh salads all summer long.

A few of my favorites so far have included Zucchini Chickpea Quinoa Salad, Persian Tomato Cucumber Salad, Fattoush and this Mediterranean Bean Salad.

The nice thing about salads like this is that you can make a big batch on the weekend and enjoy them all week long.

Mediterranean Eggplant Chickpea Salad on White Blue Platter

Today’s Mediterranean Eggplant Chickpea Salad is definitely high on my list.

This salad mixes grilled eggplant, tomatoes, cucumber, parsley, green onions and is tossed in a light, lemony dressing and a sprinkling of your favorite spice.

I like to use sumac or za’atar on my salad.

There are also many things you can add into this salad. Sometimes I will sprinkle feta cheese or pita chips, or add zucchini or bell pepper.

How to use your Mediterranean Eggplant Chickpea Salad?

I love using chickpea salads in all kinds of ways. Some of my favorite chickpea salads are this Chickpea Salad Recipe, Mediterranean Chickpea Salad and this Greek Chickpea Salad

I like to use this salad as a side dish to a meal like these Shish Taouk Chicken Thighs or these Grilled Beef Kofta Kebabs.

I also enjoy spooning it over grilled seafood or adding it into a pita sandwich.

Obviously this Mediterranean Eggplant Chickpea Salad is also a nice side dish to bring to a summer BBQ or picnic.

Mediterranean Eggplant Salad on plate.

How do you grill eggplant?

When you grill eggplant you want to start by cutting the eggplant into 1-inch rounds.

Then you want to sprinkle both sides of the eggplant with salt and let it sit for 30 minutes.

This helps remove the bitterness from them. From there you will rinse them off, dry them and then drizzle olive oil on them.

Fire up your grill and grill the eggplant, about 5 minutes on each side, until browned. Remove from the grill and chop up the eggplant into small pieces and use in your salad.

Mediterranean Eggplant Chickpea Salad on White Platter

HOW TO MAKE EGGPLANT SALAD?

  1. Heat the grill to medium heat. Slice the eggplant into rounds. Rub salt on each side of the eggplant and lay on a baking sheet for an hour. Use a paper towel to pat the eggplant dry and then brush each side of the eggplant generously with olive oil. Sprinkle each side of the eggplant with salt, pepper and za’atar {the za’atar is optional}.

  2. Place the eggplant on the grill and cook for 5 minutes. Flip eggplant and grill until browned on bottom and soft. Let the eggplant cool and then chop into small pieces.

  3. In a large bowl mix the eggplant with the remaining ingredients and toss lightly to combine.

Mediterranean Eggplant Chickpea Salad with spoon.

Mediterranean Eggplant Chickpea Salad with spoon.

Mediterranean Eggplant Chickpea Salad

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Mediterranean Eggplant Chickpea Salad is full of fresh end of summer vegetables and topped with a light, lemony dressing. This salad makes a great addition to a BBQ, a side dish to your Mediterranean meals or an easy on-the-go lunch. 

Ingredients

For the salad

  • 1 medium eggplant, cut into 1- inch rounds
  • 3 Tablespoons olive oil
  • 1 - 15 ounce can of chickpeas, drained and rinsed
  • 4 roma tomatoes, diced
  • 1/2 of an english cucumber, diced
  • 5 green onions, chopped {about 1 cup of chopped green onion}
  • 2 cups freshly chopped parsley

Dressing

  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon red wine vinegar
  • 1 lemon, juiced
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pe
  • 1 to 2 teaspoons of your favorite spice {I like sumac or za'atar in this salad}

Instructions

Chop the eggplant into 1-inch rounds. Sprinkle each eggplant slices with salt on both sides and let sit for 30 minutes {this helps to remove bitterness}. Rinse and pat dry with a paper towel.

Pre-heat grill to medium heat.

Drizzle eggplant with the 3 Tablespoons olive oil and grill until tender and browned, about 5 minutes per side. Let cool completely and then dice up the eggplant.

In a large bowl combing the eggplant, chickpeas, tomatoes, cucumber, green onions and parsley and mix.

In a small mixing bowl or mason jar combine the olive oil, red wine vinegar, lemon juice, garlic, salt, pepper and spice of your choice. Mix well.

Drizzle the dressing on the salad and gently toss. Taste and adjust seasoning.

Serve as a side dish or add a scoop to grilled chicken or fish or to a pita sandwich.

Notes

There are many additions that would be nice in this salad. A few are: feta cheese, white beans, bell peppers, jalapeños, zucchini and grilled chicken.

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