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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

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

Method
 

Grill the Eggplant
  1. Brush eggplant slices with olive oil and sprinkle with salt.
  2. Grill over medium heat for 3–4 minutes per side until charred.
Prepare the Dressing
  1. Whisk lemon juice, tahini, maple syrup, mustard, garlic, and cumin in a bowl.
  2. Add salt and pepper to taste.
Assemble the Salad
  1. Toss chickpeas, tomatoes, and red onion in a large bowl.
  2. Add grilled eggplant and drizzle with the dressing.
Garnish & Serve
  1. 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.

Final Thought

This salad is proof that healthy food doesn’t have to be boring. It’s smoky, tangy, and packed with flavor—no sad salads here!