Grilled Eggplant and Chickpea Salad with Lemon-Herb Dressing

Eggplant is one of our favourite vegetables and we are always adding new eggplant recipes to our repertoire.

This Chickpea Salad with Grilled Eggplant is a simple, fast dish that highlights fresh Mediterranean flavours. With minimal ingredients and straightforward steps, it’s perfect for a busy weeknight, and it stores well in the fridge so you can prepare it ahead for picnics, camping trips, or days on the water.

If you’re unfamiliar with ajvar, it’s a red pepper–based condiment from the Balkans that adds bright roasted pepper flavour. Use store-bought ajvar for convenience or substitute two chopped roasted red peppers if you prefer. The recipe below uses an indoor grill, but you can easily cook the eggplant on an outdoor grill or BBQ.

Ingredients for Chickpea Salad with Grilled Eggplant

• Chickpeas
• Ajvar (or chopped roasted red peppers)
• Feta cheese, crumbled
• Spanish olives (or black olives)
• Eggplant
• Spinach
• Balsamic vinegar
• Tamari (or soy sauce)
• Garlic, minced
• Olive oil

Equipment:

• Cast iron grill pan, indoor grill, or BBQ

How to Make Chickpea Salad with Grilled Eggplant

1. Prepare the chickpea mixture: In a bowl combine the chickpeas, ajvar (or roasted red peppers), crumbled feta and sliced or chopped olives. Toss gently to combine and set aside to allow the flavours to meld.
2. Make the dressing: Whisk together olive oil, balsamic vinegar, tamari and minced garlic. Reserve part of the dressing for serving and use the rest to brush on the eggplant before grilling.
3. Grill the eggplant: Heat a grill pan or your grill to medium-high. Brush both sides of the eggplant slices with dressing and grill until tender and nicely marked, about 3–4 minutes per side. Adjust time for thicker slices.
4. Assemble the salad: Arrange a bed of fresh spinach on plates or a serving platter. Layer the grilled eggplant slices over the spinach, then spoon the chickpea salad on top. Drizzle any remaining dressing over everything and serve.

This salad works well warm or chilled. The chickpea mixture can be made ahead and refrigerated; assemble just before serving for best texture.

Print Recipe

5 from 5 votes

Chickpea Salad with Grilled Eggplant

Mediterranean-flavoured chickpeas with grilled eggplant served on a bed of fresh spinach.

Prep Time
10 mins

Cook Time
10 mins

Total Time
20 mins

Course: Main Course

Cuisine: Mediterranean

Diet: Vegetarian

Servings: 4

Calories: 410kcal

Author: Courtney

Ingredients:

• 1 large eggplant – cut into ¼ inch slices
• 2 cups chickpeas
• ½ cup ajvar (or 2 roasted red peppers, chopped)
• 1 cup feta cheese, crumbled
• ½ cup Spanish olives (or black olives)
• 6 cups spinach

Dressing:

• 2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon tamari (or soy sauce)
• 2 cloves garlic, minced

Instructions

• Combine the chickpeas, ajvar, crumbled feta and olives to make the chickpea salad.
• Heat a grill pan or preheat your grill to medium-high. Mix olive oil, balsamic vinegar, tamari and minced garlic to make the dressing.
• Brush both sides of each eggplant slice with dressing and grill, turning once, until tender and lightly charred, about 3–4 minutes per side.
• Arrange spinach on plates or a platter, top with grilled eggplant slices, then spoon the chickpea salad over the top. Drizzle any remaining dressing over each serving and enjoy.

Notes

The chickpea salad can be made ahead and stored in the refrigerator for easy serving later.

Nutrition

Calories: 410kcal

*Nutritional information is an estimate calculated by online tools and may not be 100% accurate.

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