Recipe: Eggplant Chickpea Salad

I’ve been cooking a lot with eggplant this summer, putting it in curries, grilling it for sandwiches, you name it! I thought it was about time I put some in a salad too, and that’s where this baby came from – an eggplant chickpea salad!

I decided to roast the eggplant, so this salad is particularly delicious when the eggplant is still warm, however I then ate the leftovers cold and still thoroughly enjoyed it, so either works! It’s a nice and simple salad that is big on flavour so makes a perfect light lunch or a delicious side at dinner – versatility is key here at I Spy Plum Pie!

Eggplant Chickpea Salad

Now, over to the recipe!

Ingredients List

  • 2 medium eggplant
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • Can of chickpeas
  • 200g baby spinach
  • 1 chilli
  • 1/4 cup fresh mint
  • 100g feta

Steps

  1. Preheat oven to 220C
  2. Slice the eggplant into thin rounds
  3. Whisk together the balsamic and olive oil. Set aside half for the dressing and use the other half to brush onto the eggplant, ensuring each slice is covered on both sides. Sprinkle with salt.
  4. Lay on a tray and roast for 25-30 minutes, turning once, until tender
  5. Drain and rinse the chickpeas then layer your serving dish with baby spinach, chickpeas and the roast eggplant slices.
  6. Finely slice the chilli and mint and sprinkle over the salad, then top with crumbled feta. Pour over the remaining dressing and serve!

Eggplant Chickpea Salad

If you’re not a fan of chilli then feel free to leave it out, although I do think the little kick is a nice addition! I was definitely a happy camper eating my way through this salad and it made a delicious change from the other salads I’ve been eating this summer!

Eggplant Chickpea Salad Eggplant Chickpea Salad

What’s been on your plate this summer? How about some eggplant chickpea salad at your next gathering?

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14 Comments on Recipe: Eggplant Chickpea Salad

  1. Caeli @ Little Vegan Bear
    February 9, 2015 at 7:59 am (5 years ago)

    When we were on the road, Billy mastered a marinated, grilled eggplant which we were obsessed with – it was the basis for our favourite sandwich – eggplant, spinach, sundried tomatoes and hummus on good bread. The salad looks yum, especially the delicious eggplant!
    Caeli @ Little Vegan Bear recently posted…Orecchiette with Lemon, Mint and Peas

    Reply
    • I Spy Plum Pie (admin)
      February 11, 2015 at 8:49 pm (5 years ago)

      That sounds like my kinda sandwich!

      Reply
  2. merilyn
    February 9, 2015 at 8:56 am (5 years ago)

    love that combo cheers liz!
    photos are looking gorgeous today!
    have a good one! love m:)X

    Reply
    • I Spy Plum Pie (admin)
      February 11, 2015 at 8:49 pm (5 years ago)

      Thanks Merilyn! xx

      Reply
    • I Spy Plum Pie (admin)
      February 11, 2015 at 8:50 pm (5 years ago)

      Easy and delicious is definitely my kinda food!

      Reply
    • I Spy Plum Pie (admin)
      February 11, 2015 at 8:51 pm (5 years ago)

      Thanks Danielle!

      Reply
    • I Spy Plum Pie (admin)
      February 18, 2015 at 8:00 pm (5 years ago)

      Thanks Malinda!

      Reply
    • I Spy Plum Pie (admin)
      February 18, 2015 at 8:00 pm (5 years ago)

      My pleasure, I often do the same thing and inadvertently neglect some of my favourite veggies!

      Reply
    • I Spy Plum Pie (admin)
      March 27, 2015 at 8:44 pm (4 years ago)

      My pleasure! Thanks for hosting!

      Reply

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