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A bowl of eggplant and chickpea salad

Roasted Eggplant and Chickpea Salad - Easy Vegan Mediterranean Salad Recipe

Byron
Roasted Eggplant and Chickpea Salad is a healthy and nutritious vegan-friendly salad that is easy to prepare and is ready in under 1 hour. Roasted eggplant is combined with cooked chickpeas, roasted piquillo peppers, and lots of fresh parsley. Season with a generous pinch of white pepper, ground cumin, and add a little salt to taste, and serve!
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Prep Time 10 minutes
Cook Time 40 minutes
resting time: 10 minutes
Total Time 1 hour
Course Appetizer, Main Course, Salad, Side Dish, Vegan
Cuisine Lebanon, Mediterranean, Middle East, Moroccan, Spain
Servings 6 side
Calories 90 kcal

Equipment

  • 1 Baking Tray
  • 1 Parchment paper (optional)
  • 1 Large mixing bowl
  • 1 Wooden spoon or spatula
  • Wooden Cutting Board
  • Chef Knife
  • Salad serving spoon or Cooking tongs

Ingredients
  

  • 2 medium eggplants rinsed and cut in half lengthways
  • Extra virgin olive oil
  • 1 jar of cooked chickpeas approx. 14 oz. / 400g
  • 3.5 oz. 100g jar of roasted piquillo peppers
  • 3.5 oz. 100g can of sweet corn
  • 1 bunch fresh parsley loosely chopped
  • ½ tsp White Pepper
  • 1 tsp Ground Cumin
  • Salt to taste

Instructions
 

Step 1 - Prepare the Eggplant

  • Preheat the oven to 220°C (430°F).
  • Use a sharp kitchen knife to cut the eggplants in half lengthways. Add a splash of olive oil to a large casserole dish, then add the eggplants with the cut side facing down.
    2 medium eggplants, Extra virgin olive oil
  • Roast eggplants for 35-40 minutes. Once done, the skins should start to lightly char, and the inside of the eggplant will be very soft.
  • Remove the ggplants from the oven and leave aside to cool. Once cool enough to handle, use a spoon to scoop the eggplant flesh from the skin. Chop the skinned eggplant and add it to a large mixing bowl.

Step 2 - Prepare salad

  • To the large mixing bowl with the diced eggplant, add the chickpeas, canned corn, and the chopped parsley.
    1 jar of cooked chickpeas, 3.5 oz. 100g can of sweet corn, 1 bunch fresh parsley
  • Remove around 3.5 oz. (100g) of roasted piquillo peppers from the jar and cut into thin strips. Add the piquillo pepper slices to the salad ingredients
    3.5 oz. 100g jar of roasted piquillo peppers
  • Give the veg a mix for 30 seconds, then add the ground cumin, salt, and pepper to taste. Mix again and serve!
    ½ tsp White Pepper, 1 tsp Ground Cumin, Salt

Video

Notes

Notes on ingredients

Roasted Piquillo Peppers 

We use a jar of prepared (roasted) piquillo peppers for this recipe. They’re cheap and available in most Mediterranean food stores. You can also purchase jars/cans of cooked piquillo peppers online. Roasted bell peppers also work great, simply slice them into thin strips no larger than ½ inch wide, and add them to the baking tray with the eggplants. 

Olive oil

Whenever possible, we always use good-quality extra virgin olive oil for our recipes. EVOO is well known for its numerous health benefits and delicious taste. For this recipe, we used a sweet HojiBlanca Spanish extra virgin olive oil.

Chickpeas

For convenience, we use a can of prepared (cooked) chickpeas. They’re cheap and readily available from any grocery store or online. Cooked chickpeas require no additional prepping before they can be used in cooking and salads.
Dried chickpeas (Also known as gabanzo beans) can also be used, however, note that they require preparation before use in cooking. To prepare dried chickpeas (also called garbanzo beans), you'll need to soak and cook them.