Chickpea Eggplant Salad (Game-Changing Marinade)
Servings: 4 people
- 2 eggplants + a drizzle of olive oil, a pinch of salt, and pepper.
- 1 can chickpeas 15-oz / 400 g can
- 1 cup (150 g) cherry tomatoes halved
- 1 cup (150 g) zucchini chopped — no need to cook it, raw is fine
- 1 cup (150 g) bell pepper any color — diced
- ½ cup (70 g) black olives halved
- ½ red onion sliced
- ⅓ cup (1 handful) parsley chopped
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 tablespoon Dijon mustard or yellow mustard
- 1 tablespoon honey or maple syrup
- 1 teaspoon dried oregano
- ½ teaspoon salt or to taste + black pepper
- Roast Eggplant: Preheat oven to 425°F (220°C). Cut 2 eggplants into bite-sized cubes, toss with a drizzle of olive oil, salt, and pepper, and spread on a baking sheet. Roast for about 25 minutes, until soft and golden. Air fryer: 400°F (200°C) for 15 minutes, shaking the basket once.
- Make Dressing: Whisk 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper until smooth.
- Marinate Chickpeas: Add 1 can chickpeas (drained and rinsed - shake off water well) to the dressing, toss, and let sit while you chop the veggies. Tip: Warm them 30 seconds in the microwave to absorb more flavor.
- Mix Salad: Chop 1 cup cherry tomatoes, 1 cup zucchini, 1 cup bell pepper, ½ cup black olives, ½ red onion, and ⅓ cup parsley. Add to a large mixing bowl then toss with chickpeas and roasted eggplant. Serve warm or chilled.
Substitutions
- Eggplant → Sweet potatoes, grilled mushrooms, or zucchini.
- Chickpeas → Cooked from dry, lentils, or white beans.
- Cherry Tomatoes → Sun-dried tomatoes or roasted red peppers.
- Zucchini → Cucumber or summer squash.
- Black Olives → Green olives or Kalamata olives.
- Red Onion → Shallots or green onions.
- Yellow Bell Pepper → Any bell pepper or diced carrots.
- Parsley → Basil, mint, or cilantro.
- Olive Oil → Avocado oil or grapeseed oil.
- Red Wine Vinegar → Apple cider vinegar or lemon juice.
- Dijon Mustard → Yellow mustard or whole-grain mustard.
- Honey → Maple syrup or agave.
- Dried Oregano → Thyme or Italian seasoning.
- Warm the chickpeas: 30 seconds in the microwave helps them soak up the honey mustard marinade.
- Don’t skip marinating: Even 10 minutes boosts flavor and banishes that tin taste.
- Roast until golden: Caramelized eggplant = one of the best easy eggplant recipes.
- Chop evenly: Small, uniform pieces make every bite balanced and colorful.
- Add pasta or grains: Make it a heartier high protein vegetarian salad with rotini, quinoa, or couscous.
- Serve your way: Cozy when warm, refreshing when chilled—great for meal prep or picnics.
- Keep it gluten-free: Skip the pasta for a naturally gluten free chickpea salad.
- Play with herbs: Mint, basil, or cilantro each give this salad a new twist.
