Description
A refreshing and hearty Mediterranean salad featuring roasted eggplant, protein-rich chickpeas, fresh vegetables, and a zesty lemon-herb dressing.
Ingredients
Units
Scale
- 1 large eggplant, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint (optional)
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and tender. Let cool.
- In a large bowl, combine roasted eggplant, chickpeas, cherry tomatoes, cucumber, red onion, parsley, and mint.
- In a small bowl, whisk together remaining olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper to make the dressing.
- Pour the dressing over the salad and toss to combine.
- Chill for 15-30 minutes before serving to allow flavors to meld.
Notes
- For extra flavor, add crumbled feta cheese if not keeping it vegan.
- This salad keeps well in the fridge for up to 3 days.
- Roast the eggplant ahead of time to save prep time.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg