Description
Chickpea and Eggplant Salad with Mediterranean Twist is a vibrant, nutritious salad featuring roasted eggplant cubes, tender chickpeas, fresh cucumber, and cherry tomatoes. Tossed with a zesty tahini-lemon dressing and fresh herbs, this dish offers a perfect balance of textures and Mediterranean flavors, ideal for a light lunch or side.
Ingredients
- 1 medium eggplant, diced into 1-inch cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh mint, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced eggplant with olive oil, salt, and pepper, spread on a baking sheet, and roast for 25-30 minutes, stirring halfway until golden and tender. Cool slightly.
- Whisk together olive oil, lemon juice, tahini, minced garlic, ground cumin, salt, and pepper in a small bowl to make the dressing.
- In a large bowl, combine roasted eggplant, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
- Pour dressing over the salad and toss gently to combine.
- Let the salad rest for 10-15 minutes to allow flavors to meld. Serve at room temperature or chilled.
Notes
You can substitute tahini with plain yogurt for a milder dressing. Make the salad ahead and store refrigerated up to 2 days; add fresh herbs just before serving. If eggplant is bitter, soak diced pieces in salted water for 15 minutes before roasting. Stirring during roasting ensures even caramelization.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Mixing
- Cuisine: Mediterranean