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–+ servings
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
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Mediterranean
Calories: 187
Ingredients Cooking Instructions Nutrition Notes

Ingredients
  

  • 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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