Roasted Eggplant & Chickpea Salad with Garlic-Herb Dressing

Smoky eggplant roasted to perfection, caramelized peppers, and succulent chickpeas mixed with a garlicky herb dressing, this colorful salad is an explosion of flavors!

This isn’t any old salad it’s a fiesta of assertive Mediterranean tastes and textures that will make you think twice about what a salad is! Imagine this: hearty chunks of eggplant, roasted until their edges caramelize into smoky heaven, their creamy interiors dissolving like butter against fat, golden chickpeas that crisp up in the oven. Smoked red peppers provide a sweetness, their charred skins introducing a subtle smokiness to blend with the nutty depth and richness of a roasted, whole head of garlic, smashed into a lavishly creamy dressing.

Each forkful is a union of opposites—the rich sweetness of roasted vegetables pitted against the zesty, green blast of fresh parsley, the softness of creamy chickpeas set against the toothy chew of caramelized eggplant, all united by a slick pour of olive oil and a spritz of lemon that takes the whole thing soaring. This salad is substantial enough to be a meal on its own (thanks to protein-packed chickpeas), yet elegant enough to serve as a show-stopping side at your next dinner party.

What makes it truly special? How effortlessly it comes together—just chop, roast, and toss, with no fussy techniques. Yet the result tastes like something you’d savor at a sunlit café by the Aegean Sea. It’s gluten-free and vegan by nature, but no one will even notice the dairy or meat when flavors are this bright. And it’s a meal-prep’s best friend: the longer it’s out, the more the garlicky dressing penetrates into the vegetables, making leftovers that much better.

Whether you’re looking for a light yet satisfying lunch, a colorful potluck contribution, or a make-ahead dish for busy weeks, this salad delivers. It’s proof that plant-based eating can be indulgent, flavorful, and deeply nourishing—all at once. One bite, and you’ll be hooked!

Why You’ll Love This Recipe

🌱 Plant-powered protein: Chickpeas keep you full for hours.

🧄 Garlic lover’s dream: Roasted garlic adds creamy depth.

🍆 Smoky & sweet: Eggplant and peppers caramelize beautifully.

🕒 Meal-prep hero: Tastes even better the next day.

🌿 Fresh & vibrant: Parsley and lemon balance the richness.

Ingredients

(Serves 5)

For Roasting

👉 400g cooked chickpeas (or 200g dry, soaked + boiled)

👉 2 medium eggplants, cubed (1.5-inch pieces)

👉 2 red bell peppers, chopped

👉 1 whole garlic head, top sliced off

👉 3 tbsp olive oil, divided

👉 Salt & black pepper, to taste

For the Dressing

👉 2 tbsp olive oil (from roasted garlic)

👉 1 lemon, juiced

👉 ½ tsp ground cumin

👉 Salt & pepper, to taste

To Finish

👉 1 large bunch fresh parsley, chopped

👉 Optional: Crumbled feta (or vegan feta)

Instructions

📌 Step 1: Roast the Vegetables

👉 Preheat oven to 200°C (400°F).

👉 Toss eggplant, peppers, and chickpeas with 2 tbsp olive oil, salt, and pepper. Spread on a tray.

👉 Drizzle garlic head with 1 tbsp oil, wrap in foil, and place on the tray.

👉 Roast for 25-30 mins, stirring halfway, until eggplant is golden and peppers are charred.

📌 Step 2: Make the Dressing

👉 Squeeze roasted garlic cloves into a bowl. Mash with a fork.

👉 Whisk in lemon juice, cumin, salt, pepper, and 2 tbsp olive oil.

📌 Step 3: Assemble the Salad

👉 In a large bowl, combine roasted veggies, chickpeas, and parsley.

👉 Pour dressing over and toss gently.

👉 Adjust seasoning with extra lemon, salt, or pepper.

📌 Step 4: Serve

👉 Warm, at room temp, or chilled.

👉 Garnish with extra parsley and optional feta.

Serving Suggestions

🥙 Bowl style: Over quinoa with tahini drizzle.

🍞 With bread: Scoop up with warm pita.

🥗 As a side: Pair with grilled fish or tofu.

Storage Tips

🗄️ Fridge: Keeps for 4 days (flavors meld beautifully!).

❄️ Freezer: Not recommended (eggplant gets mushy).

Frequently Asked Questions

💬 Can I use canned chickpeas?

Yes! Rinse well before roasting.

💬 No oven?

Grill veggies for extra smokiness.

💬 Make it ahead?

Dress just before serving to keep parsley fresh.

Final Thoughts

This salad is sunshine on a plate—hearty enough for a meal, light enough for summer. It’s my go-to for potlucks and picnics because everyone loves it!

👉 Tag @VeganEatsAndTreats if you make it—I’ll feature your creation!