Roasted Eggplant and Chickpea Salad
Soft, smoky roasted eggplant and sweet red pepper tossed with chickpeas, roasted garlic and parsley. A simple vegan Mediterranean salad that works warm or cold, and gets better the next day.
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Ingredients
Main ingredients
- 110 g Chickpeas, canned
- ½ small Eggplant
- ½ large Red bell peppers
- 5 g Parsley
Seasonings and other
- 2 clove Garlic
- 2 tbsp Olive oil
- a pinch Salt
- ¼ tsp Black pepper
Instructions
- Roast the Vegetables and Garlic
Preheat the oven to 220°C. Place the halved red bell pepper, halved eggplant, and whole garlic cloves on a baking tray. Drizzle with a little olive oil and roast for 35–40 minutes until the vegetables are soft and slightly charred.
- Prepare the Salad Base
Once the vegetables are roasted, peel the garlic and roughly chop the eggplant and red bell pepper. Transfer them to a large bowl. Add the canned chickpeas, finely chopped parsley, and the roasted garlic.
- Season and Finish
Pour in the oil from roasting the garlic, add an extra tablespoon of olive oil, and season with salt and black pepper. Mix everything well until combined. Serve the salad with fried bread or enjoy it on its own.
Tips for the best roasted eggplant and chickpea salad
- Roast the eggplant until it's completely soft and browned. Undercooked eggplant is spongy and bitter.
- Score the cut side of the eggplant in a criss-cross pattern so it cooks evenly and soaks up the oil.
- Squeeze the roasted garlic into the dressing and use the garlicky roasting oil too.
- Season at the end with salt, pepper and a squeeze of lemon: roasted vegetables need more salt than you'd think.
Variations
- Add a spoon of tahini or Greek yogurt to the dressing.
- Serve on bulgur, couscous or quinoa to make it a full meal.
- Spice it with cumin, smoked paprika or a pinch of chilli flakes before roasting.
- Vegetarian: crumble over feta and add fresh mint.
Storing
Keeps 3–4 days in a closed container in the fridge. Serve it cold or at room temperature, or warm it gently.
Frequently asked questions
Do I need to salt eggplant before roasting?
Modern eggplants are rarely bitter, so it's optional. Salting for 20 minutes can help them absorb less oil.
Can I make this salad ahead?
Yes. It tastes even better the next day once the flavours have blended.
Is this salad vegan?
Yes, it's vegan and gluten-free as written.
Can I use dried chickpeas?
Yes. Soak them overnight and simmer for about 1–1½ hours until tender, or use a pressure cooker.
