Description
A fresh, smoky Eggplant and Chickpea Salad packed with Mediterranean flavors. Roasted eggplant, protein‑rich chickpeas, and a bright lemon‑oregano vinaigrette make this quick dish a crowd‑pleaser.
Ingredients
Scale
- 1 large eggplant, diced
- 1 can (15 oz) chickpeas, rinsed and drained
- 3 tbsp extra‑virgin olive oil
- 2 lemons (juiced and zested)
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt & pepper, to taste
- Fresh parsley and mint, chopped
- Optional: feta cheese or vegan feta, crumbled
Instructions
- Preheat oven to 425°F and roast diced eggplant with olive oil, salt, pepper, and smoked paprika for 20 minutes.
- Whisk together lemon juice, zest, remaining olive oil, oregano, salt, and pepper to make the dressing.
- Transfer roasted eggplant to a bowl, add chickpeas, chopped herbs, and dressing; toss gently.
- Top with optional feta and serve over mixed greens or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting & Tossing
- Cuisine: Mediterranean