Roasted Eggplant Pasta Salad (with Marinated Chickpeas)

This roasted eggplant pasta salad is a fresh, Mediterranean-inspired dish that’s hearty, flavorful, and perfect for easy weeknight meals or summer gatherings.

For more pasta salads, check out our Greek orzo salad, pesto pasta salad with marinated butter beans, Greek yogurt pasta salad, and Greek pasta salad.

This roasted eggplant pasta salad is everything you want in a nourishing meal 🍆. It’s hearty, colorful, and packed with wholesome ingredients that are affordable and easy to find.

We toss golden roasted eggplant with pasta, marinated chickpeas, and fresh veggies to create a fiber-rich and protein-rich dish that supports a balanced diet. The creamy texture of the eggplant pairs beautifully with the zesty dressing, while the chickpeas soak up flavor for an irresistible bite.

Louise and I love serving this recipe as a Mediterranean pasta salad recipe that works equally well for weeknight dinners or as a make-ahead lunch. It’s fresh, filling, and naturally low in saturated fats.

Whether you’re craving something vibrant for a picnic 🥗 or a healthy weeknight dinner at home, this dish will quickly become one of your favorite vegetarian pasta salad meal prep option. Simple, delicious, and satisfying every time 🌿.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Short Pasta: Farfalle, penne, or fusilli are perfect for holding the dressing. Try orzo for a lighter twist or whole wheat pasta for extra fiber.
• Eggplants: Globe eggplants roast beautifully until tender inside and golden outside. Substitute Italian or Japanese eggplants for slightly sweeter flavor.
• Chickpeas: Canned chickpeas are quick and easy. Use cooked lentils, white beans, or roasted tofu for variety in this fiber-rich Mediterranean recipe.
• Cherry Tomatoes: Sweet and juicy, they balance the roasted vegetables. Swap with grape tomatoes, sun-dried tomatoes, or roasted red peppers.
• Zucchini: Raw zucchini adds crunch and freshness. Use cucumber for a cooler bite or roasted carrots for sweetness.
• Bell Pepper: Any color works—red for sweetness, green for earthiness. Roasted bell peppers or even artichoke hearts are great alternatives.
• Black Olives: Kalamata olives give a briny bite. Substitute with green olives, capers, or marinated mushrooms.
• Red Onion: Sharp and crunchy. Shallots, green onions, or quick-pickled onions bring different layers of flavor.
• Parsley: Fresh and bright. Basil, mint, or cilantro make tasty swaps depending on the vibe you want.

For the Dressing

• Olive Oil: Extra virgin gives depth. Avocado oil or tahini for a creamier dressing.
• Red Wine Vinegar: Adds zing. Lemon juice, apple cider vinegar, or balsamic vinegar can be used instead.
• Dijon Mustard: Creamy and tangy. Yellow mustard or even grainy mustard works too.
• Honey: Natural sweetness. Maple syrup or agave for a vegan option.
• Oregano: Dried oregano brings Mediterranean notes. Try thyme, rosemary, or Italian seasoning for variation.
• Salt & Pepper: Classic essentials—smoked salt or chili flakes add a bold kick, especially for eggplant salad with pasta and chickpeas.

Preheat your oven to 425°F (220°C). Cut the eggplant into bite-sized cubes, toss with olive oil, salt, and black pepper, then spread on a baking sheet. Roast for about 25 minutes, until golden and tender. Air fryer option: 400°F (200°C) for 15 minutes, shaking the basket halfway.

Step 2 – Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain and rinse quickly under cold water to stop the cooking. This keeps your healthy pasta salad with eggplant from turning mushy.

Step 3 – Whisk the Dressing

In a small bowl, whisk together extra virgin olive oil, red wine vinegar, Dijon mustard, honey, dried oregano, salt, and black pepper until smooth and glossy.

Add the drained chickpeas to the dressing and toss well. Let them marinate while you prep the veggies. For even more flavor, warm the chickpeas in the microwave for 30 seconds before mixing.

Step 5 – Build the Salad

Chop the cherry tomatoes, zucchini, bell pepper, black olives, red onion, and parsley. Add everything to a large mixing bowl, then combine with the marinated chickpeas, pasta, and roasted eggplant. Toss gently to coat.
Serve right away or chill it for a refreshing easy weeknight pasta salad dish.

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If you tried this roasted eggplant pasta salad recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!