Roasted Eggplant & Chickpea Salad

Roasted eggplant and chickpeas bring warmth and depth to this simple salad, while a bright dressing keeps everything fresh. It’s satisfying without being heavy and works beautifully as a main or a generous side.

This is Let’s Veg cooking that balances roasted comfort with clean flavors.

Olivia

Roasted Eggplant & Chickpea Salad

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Roasted eggplant chickpea salad with lemon and olive oil. A nourishing Let’s Veg recipe perfect for easy lunches or sides.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: Mediterranean

Calories: 187

Ingredients Cooking Instructions Nutrition Notes

Ingredients

  

1x2x3x?

• 1 large eggplant cut into 1-inch
• 1 can 15 oz chickpeas, drained and rinsed
• 3 tbsp olive oil
• Salt to taste
• Black pepper to taste
• 2 tbsp olive oil
• 1½ tbsp lemon juice
• 1 clove garlic minced
• Salt to taste
• Fresh parsley or cilantro chopped
• Crumbled feta or tahini drizzle

Cooking Instructions

 

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Toss eggplant and chickpeas with olive oil, salt, and pepper.
3. Spread in a single layer and roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
4. Whisk dressing ingredients in a small bowl.
5. Transfer roasted eggplant and chickpeas to a serving bowl.
6. Drizzle with dressing and toss gently.
7. Finish with herbs or feta if using. Serve warm or at room temperature.

Nutrition

Calories: 187kcalCarbohydrates: 8gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 3mgPotassium: 271mgFiber: 3gSugar: 4gVitamin A: 27IUVitamin C: 5mgCalcium: 12mgIron: 0.4mg

Notes

Add cumin or smoked paprika before roasting for extra depth

Keeps well for meal prep

Serve over greens or grains for a full meal

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