Grilled Eggplant and Chickpea Salad Recipe
Grilled eggplant and chickpeas come together in this hearty, smoky, and ridiculously easy salad. It’s fresh, filling, and packed with flavors that scream “I’m fancy!” without requiring actual effort. The eggplant gets that perfect charred taste, while chickpeas add a satisfying bite. Toss it all with a zesty dressing, and you’ve got a meal that’s as delicious as it is effortless. Serve it warm, cold, or straight from the mixing bowl while standing in your kitchen. No judgment. This is the kind of salad that makes you forget you’re eating healthy—because it actually tastes good.
Grilled Eggplant and Chickpea Salad Recipe
Smoky grilled eggplant and chickpeas tossed in a zesty dressing, creating a hearty and flavorful salad. Perfect for any season.
Ingredients
For the Salad
- 1 large eggplant sliced into rounds
- 1 can 15 oz chickpeas (drained and rinsed)
- 1 cup cherry tomatoes halved
- ½ small red onion thinly sliced
- ¼ cup fresh parsley chopped
- 2 tbsp olive oil
For the Dressing
- 3 tbsp lemon juice
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic minced
- ½ tsp cumin
- Salt and black pepper to taste
Instructions
Grill the Eggplant
- Brush eggplant slices with olive oil and sprinkle with salt.
- Grill over medium heat for 3–4 minutes per side until charred.
Prepare the Dressing
- Whisk lemon juice, tahini, maple syrup, mustard, garlic, and cumin in a bowl.
- Add salt and pepper to taste.
Assemble the Salad
- Toss chickpeas, tomatoes, and red onion in a large bowl.
- Add grilled eggplant and drizzle with the dressing.
Garnish & Serve
- Sprinkle with parsley and serve warm or chilled.
Notes
Nutritional Information (Per Serving)
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 7g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Vitamin C: 12%
- Calcium: 8%
- Potassium: 10%
- Magnesium: 12%
Tips for the Best Salad
- Let the grilled eggplant cool slightly before tossing it in.
- Add toasted pine nuts or crumbled vegan feta for extra flavor.
- Use fresh lemon juice for the dressing—it makes a huge difference.
- Store leftovers in an airtight container for up to 2 days.
