A cozy, Mediterranean-inspired roasted eggplant and chickpea salad that’s all about bold flavors, simple pantry staples, and those yes-please roasted veggie vibes.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Vegetarian Recipes Try
This eggplant and chickpea salad came about one lunch hour when I had a bit of leftover roasted eggplant and not much else. Enter: canned chickpeas, a few flavor boosters from the fridge, and a dressing that balances sweet, tangy, and savory just right.
The eggplant gets all roasty and caramelized with smoked paprika and garlic, while the chickpeas bring their earthy bite. There’s crunch from red onion, juicy cherry tomatoes for freshness, and the whole thing is tossed in a punchy little dressing that makes everything pop. The texture contrast is so good, too.
It’s hearty enough for lunch or a light dinner, full of fiber and plant-based protein, and it’s gluten-free. Also, it’s really good with grilled chicken or lamb if you’re not going veg. I’ve made it several times since that first accidental success—and yup, it’s officially a keeper.
👩🍳 If you love eggplant, check out these recipes: Italian eggplant bake, vegetarian banh mi with lemongrass eggplant, roasted eggplant with miso sauce, or these other healthy eggplant recipes. If you love chickpeas, check out my chickpea cucumber salad, chickpea soup, and these healthy chickpea recipes.
What You’ll Need
Here is what you’ll need for this eggplant and chickpea salad recipe. Find the full measurements in the recipe card below.
- Eggplant: When spiced and roasted, it adds deep, savory, umami flavor and soft texture. You can roast it or toss it in the air fryer, both methods provided below.
- Chickpeas (canned or cooked): Pantry staple alert! Adds protein and a bit of nuttiness. White beans or lentils work too.
- Cherry tomatoes: Fresh and juicy; they add sweetness and acidity.
- Red onion: Brings sharpness and crunch. Tip: Soaking in cold water for a couple of minutes mellows the bite.
- Parsley & garlic: For a hit of herby brightness and garlicky goodness.
- Dressing: Olive oil, lemon juice, aged Balsamic (or caramelized), a touch of honey, salt, and pepper. Tangy, sweet, and zesty—perfect contrast for the rich eggplant.
- Optional swaps: Use coriander instead of parsley, maple syrup instead of honey (for vegan), or even add feta or olives for more punch.
How To Make Eggplant & Chickpea Salad
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for eggplant and chickpea salad.
- Dice eggplant and salt it to draw out moisture. Let sit for 10–15 minutes, then pat dry.
- Roast the eggplant with olive oil, garlic powder, and smoked paprika at 220°C (425°F) for 20–25 mins.
- Soak the sliced red onions in some cold water (5 minutes) to mellow them out. Then strain.
- Mix the dressing ingredients in a big bowl.
- Add chickpeas, cooled roasted eggplant, tomatoes, onion, and parsley.
- Toss everything to coat. Done!
Watch The Video
Recipe Tips
- Pre-salt the eggplant: Don’t skip this—it’s the key to that creamy inside and less oil-soaking.
- Air fryer version: 200°C for about 15 minutes, shake halfway.
- Want extra oomph? Add a sprinkle of za’atar, some olives, or crumbled feta.
- Use what you’ve got: This salad is very forgiving—swap herbs, legumes, or dressings to match your pantry.
- Storage tips: Keeps in the fridge for 2–3 days. The flavors get better, honestly. Not great for freezing due to the tomatoes and eggplant texture.
- Make-ahead tips: You can prep every element ahead: roast the eggplant, chop veggies, and make the dressing. Store separately, then toss just before serving.
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Video
Ingredients
For the eggplant:
- 2 medium eggplants diced into 1-cm cubes (about ¾ inch)
- 1 teaspoon salt
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons garlic powder
- 1 ½ tablespoons olive oil
For the salad:
- 1 can chickpeas drained and rinsed, 14 oz / 400 grams can
- 1 ½ cups cherry tomatoes halved
- ¼ red onion thinly sliced and soaked in cold water
- A handful of parsley chopped
- 1 garlic clove minced or grated
- 1 tablespoon lemon juice
- 1 tablespoon aged or caramelized balsamic vinegar
- 1 teaspoon honey
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ¼ teaspoon salt
Instructions
- Sprinkle diced eggplant with salt and let it sit for 10–15 minutes to release moisture and remove some bitterness (especially in older eggplants). Pat dry with paper towels.
- Preheat oven to 220°C / 425°F.
- Toss eggplant with smoked paprika, garlic powder, and olive oil. Spread out on a baking tray and roast for 20–25 minutes, flipping halfway, until golden and caramelized.
- Meanwhile, soak the red onion slices in cold water (to mellow them out).
- In a large bowl, whisk together olive oil, lemon juice, balsamic, garlic, honey, salt, pepper, and parsley.
- Add the chickpeas, roasted eggplant (slightly cooled), tomatoes, and onions. Toss gently to combine.
- Taste and adjust seasoning as needed. Serve warm, at room temp, or cold.
Notes
- Pre-salt the eggplant: Don’t skip this—it’s the key to that creamy inside and less oil-soaking.
- Air fryer version: 200°C for about 15 minutes, shake halfway.
- Want extra oomph? Add a sprinkle of za’atar, some olives, or crumbled feta.
- Use what you’ve got: This salad is very forgiving—swap herbs, legumes, or dressings to match your pantry.
- Storage tips: Keeps in the fridge for 2–3 days. The flavors get better, honestly. Not great for freezing due to the tomatoes and eggplant texture.
- Make-ahead tips: You can prep every element ahead: roast the eggplant, chop veggies, and make the dressing. Store separately, then toss just before serving.
- Serving Suggestions: Serve it solo for a light meal, or plate it up with grilled chicken, lamb skewers, or fish. It’s also a great BBQ side or picnic salad—holds up well and travels like a champ.
- Is it okay to use dried chickpeas? Totally—just soak and cook them ahead. About 1½ cups cooked chickpeas will work.
- What can I use instead of eggplant? Zucchini is a close second, or even roasted sweet potato if you’re feeling it.
I made this last week to share with friends and everybody loved it. Very tasty and so simple to make. Thanks Irena for sharing your recipes.
Thanks so much for letting me know, I am glad everyone loved it.
Loved these flavors and a new way to enjoy eggplant. I added zucchini, you could add a lot to this dish and have it work well.
Thanks, Mara 🙂