Roasted Eggplant Pasta Salad (With Marinated Chickpeas)
Servings: 4 people (up to 6)
- 8 ounces (230 g) short pasta any shape
- 2 medium eggplants + a drizzle of olive oil, a pinch of salt, and pepper.
- 1 can chickpeas 15-oz / 400 g can — or 1½ cups of cooked chickpeas
- 1 cup (150 g) cherry tomatoes halved
- 1 cup (150 g) yellow bell pepper diced
- 1 cup (130 g) zucchini chopped — no need to cook it, raw is fine
- ½ cup (70 g) black olives halved
- ½ red onion chopped
- ⅓ cup (1 handful) parsley chopped
For the dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons red wine viengar or apple cider vinegar
- 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 the Eggplant: Preheat your oven to 425°F (220°C). Cut 2 medium eggplants 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.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook 8 ounces short pasta until al dente, then drain and rinse 10 seconds under cold water to stop the cooking.
- Whisk the Dressing: In a small bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine viengar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper until smooth and glossy.
- Marinate the Chickpeas: Add 1 can chickpeas (drained and rinsed) to the dressing and toss well. Let them marinate while you prep the veggies.
- Build the Salad: Chop 1 cup cherry tomatoes, 1 cup yellow bell pepper, 1 cup zucchini, ½ cup black olives, ½ red onion, and ⅓ cup parsley. Add everything to a large mixing bowl, then combine with the marinated chickpeas, pasta, and roasted eggplant. Toss gently to coat.
Substitutions
- Short Pasta → Orzo, whole wheat pasta, or gluten-free pasta
- Eggplants → Italian eggplant, Japanese eggplant
- Chickpeas → Lentils, white beans, roasted tofu
- Cherry Tomatoes → Grape tomatoes, sun-dried tomatoes, roasted red peppers
- Zucchini → Cucumber, roasted carrots
- Bell Pepper → Roasted bell peppers, artichoke hearts
- Black Olives → Green olives, capers, marinated mushrooms
- Red Onion → Shallots, green onions, pickled onions
- Parsley → Basil, mint, cilantro
- Olive Oil → Avocado oil, tahini
- Red Wine Vinegar → Lemon juice, apple cider vinegar, balsamic vinegar
- Dijon Mustard → Yellow mustard, grainy mustard
- Honey → Maple syrup, agave
- Oregano → Thyme, rosemary, Italian seasoning
- Salt & Pepper → Smoked salt, chili flakes
- Cut eggplant into even cubes so it roasts golden without burning.
- Salt pasta water well for the most flavorful eggplant salad with pasta and chickpeas.
- Rinse pasta quickly under cold water to stop cooking and prevent sticking.
- Marinate chickpeas at least 15 minutes for a fiber-rich Mediterranean recipe with bold flavor.
- Add plenty of fresh herbs like basil, parsley, or mint for brightness.
- Mix in roasted veggies such as zucchini, bell peppers, or onion to upgrade your marinated chickpeas pasta salad.
- Serve warm for comfort or chilled for a refreshing summer bite.
