Mediterranean Eggplant Chickpea Salad

4.47 from 13 votes

Mediterranean Eggplant Chickpea Salad

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.

Prep Time15

Cook Time20

Total Time35

Course: Salad

Cuisine: Mediterranean

Keyword: chickpeas, eggplant, roasted vegetables, salad, side dish, vegetarian

Servings:

Author: Julia Jolliff

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

For the 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 pepper
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.

Nutrition