Mediterranean Roasted Eggplant & Chickpea Salad with Herbed Tahini Dressing
This warm Mediterranean salad features caramelized roasted eggplant and crispy chickpeas tossed with juicy cherry tomatoes, cucumbers, red onions, and fresh herbs. Drizzled with a tangy herbed tahini dressing, it’s hearty, refreshing, and packed with fiber and plant-based protein. Perfect for lunch, dinner, or a vibrant side dish!
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Roasted Veggies:
1 medium eggplant, cut into 1-inch cubes
1½ cups canned chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp smoked paprika
½ tsp cumin
Salt and pepper, to taste
Salad Base:
1 cup cherry tomatoes, halved
1 small cucumber, diced
¼ cup red onion, thinly sliced
¼ cup chopped fresh parsley
2 tbsp chopped fresh mint
2 tbsp crumbled feta (optional)
Herbed Tahini Dressing:
3 tbsp tahini
2 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, grated
1–2 tbsp cold water (to thin)
1 tbsp chopped dill or parsley
Salt and pepper, to taste
Instructions:
1. Roast the Eggplant & Chickpeas:
Preheat oven to 425°F (220°C).
On a large baking sheet, toss cubed eggplant and chickpeas with olive oil, paprika, cumin, salt, and pepper.
Spread in a single layer and roast for 25–30 minutes, tossing halfway, until eggplant is golden and chickpeas are crispy.
2. Make the Dressing:
In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, herbs, salt, and pepper.
Add cold water a little at a time to reach a pourable consistency.
3. Assemble the Salad:
In a large bowl, combine roasted eggplant and chickpeas with cherry tomatoes, cucumber, red onion, herbs, and feta if using.
Drizzle with herbed tahini dressing and toss gently to coat.
4. Serve:
Serve slightly warm or at room temperature. Garnish with extra herbs or lemon zest.
Tips & Variations:
Make it a bowl: Serve over quinoa or couscous.
Make it vegan: Just skip the feta.
Add crunch: Top with toasted pine nuts or pumpkin seeds.
❓ frequently asked questions FAQ:
Q: Can I make it ahead of time?
Yes! Keep the dressing separate and toss just before serving.
Q: Can I use zucchini instead of eggplant?
Yes, but shorten the roasting time to about 15–20 minutes.
Nutrition information
Calories: 390
Protein: 12g
Carbs: 30g
Fat: 23g
Fiber: 9g