Eggplant is one of our favourite vegetables and we are always looking for new ways to enjoy it. This Chickpea Salad with Grilled Eggplant combines the smoky, tender texture of grilled eggplant with a bright Mediterranean chickpea salad. It’s an easy, satisfying dish that works equally well as a light main course, a hearty side, or a make-ahead option for picnics and outings.
The recipe highlights fresh, simple ingredients and requires minimal prep. The chickpea mixture is built from pantry staples and a red pepper-based condiment called ajvar, which adds a roasted pepper depth without extra cooking. If ajvar isn’t available where you shop, use two roasted red peppers, chopped, as a direct substitute. The dressing is a straightforward blend of olive oil, balsamic vinegar, tamari, and garlic that doubles as a quick marinade for the eggplant.
We cook the eggplant on an indoor grill pan for convenience, but the recipe translates perfectly to an outdoor grill or barbecue when you want more char and smokiness. The grilled eggplant slices serve as a flavorful base on a bed of fresh spinach, topped with the chickpea salad and a final drizzle of dressing.
Ingredients for Chickpea Salad with Grilled Eggplant
- Chickpeas
- Ajvar (or chopped roasted red peppers)
- Feta cheese, crumbled
- Spanish or black olives, sliced
- Eggplant
- Fresh spinach
- Balsamic vinegar
- Tamari (or soy sauce)
- Garlic, minced
- Olive oil
Equipment
- Cast iron grill pan, indoor grill, or outdoor BBQ
- Mixing bowl and whisk or fork for the dressing
How to Make Chickpea Salad with Grilled Eggplant
- Prepare the chickpea salad: In a bowl combine the chickpeas, ajvar (or chopped roasted red peppers), crumbled feta, and sliced olives. Stir gently to combine and set aside to let the flavours meld.
- Make the dressing: Whisk together olive oil, balsamic vinegar, tamari, and minced garlic. Taste and adjust salt or acidity as needed. Reserve a small amount of dressing for finishing the plated salad.
- Grill the eggplant: Slice the eggplant into roughly 1/4-inch rounds. Brush both sides lightly with the dressing, then grill on medium-high heat until tender and marked, about 3–4 minutes per side depending on the heat and thickness.
- Assemble: Arrange a bed of fresh spinach on each plate or in a shallow bowl. Layer the grilled eggplant slices over the spinach, then spoon the chickpea salad mixture on top. Drizzle with any remaining dressing and serve warm or at room temperature.
Chickpea Salad with Grilled Eggplant
Ingredients
- 1 large eggplant, cut into 1/4-inch slices
- 2 cups cooked or canned chickpeas, drained and rinsed
- 1/2 cup ajvar, or 2 roasted red peppers chopped
- 1 cup feta cheese, crumbled
- 1/2 cup Spanish or black olives, sliced
- 6 cups fresh 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 sliced olives in a bowl to create the chickpea salad.
- Heat a grill pan or preheat your grill to medium-high. Whisk the olive oil, balsamic vinegar, tamari, and minced garlic to make the dressing.
- Brush both sides of each eggplant slice with the dressing and grill, turning once. Cook about 3–4 minutes per side, until tender and nicely marked.
- Place spinach on plates or in bowls, add grilled eggplant slices, and top with the chickpea salad. Drizzle any remaining dressing over the top and serve.
Notes
The chickpea salad can be made ahead and stored in the refrigerator for several days, which makes this a convenient dish to prepare before travel, picnics, or busy weeknights. If you prefer a smokier flavour, grill the eggplant over charcoal or add a touch of smoked paprika to the dressing. For a gluten-free version, ensure the tamari or soy sauce you use is certified gluten-free.
Nutrition
* Nutritional information is calculated by online tools and may not be 100% accurate.
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