mediterranean eggplant and chickpea salad with feta and parsley

April 18, 2014  |  Main Course, Side Dishes

Here is a delicious roasted eggplant and chickpea salad mixed with chopped fresh parsley and crumbled feta cheese with a lemon and garlic dressing. It is a Mediterranean style entree salad or side dish. Gluten free and vegetarian.Mediterranean eggplant and chickpea salad with feta and parsley | Healthy Seasonal RecipesDo you know that it has been fifty one weeks that I have been wanting to make a salad like this. I started thinking about it when I saw this image on Pinterest. I never even read the recipe. I don’t even know what language the recipe was written in.

I wanted to make my own version of it. A parsley and chickpea salad that is. One that was bathed in really good olive oil. One that was unabashedly garlicky and redolent of the Mediterranean. I didn’t want to make an exact replica of that one I pinned or anything. In fact I think even from the beginning I wanted to use eggplant in it. I didn’t really have a plan for the carrots. [I ended up not including any.]

So I wrote myself a note on a sticky on my desktop, and there it has sat for 51 weeks. You want to know what else is one there? [Pumpkin Cheddar Fondue. Remind me in late September that has to happen okay? I don't even really see that note anymore. I look right by it.] I meant to make this salad last summer when eggplants were fresh from the garden. But in the flurry of harvest season, it somehow didn’t happen. So here I am, it’s the middle of April and I am trying to justify sharing this totally not seasonal recipe on my seasonal recipe blog with you all.

Sorry. I’m doing it. Hopefully once you taste this you’ll forgive me.

Mediterranean eggplant and chickpea salad with feta and parsley | Healthy Seasonal RecipesI think the thing that has finally pushed me to make it happen was a spring-cleaning stint. Spring cleaning is funny isn’t it? I think it is a desire to take care of loose ends before summer smacks down on us. It hit me like a ton of bricks. Like a total lunatic, I flung open the doors and spent the afternoon tidying my office. Filing papers. I even cleaned out my closet. (I donated 5 trash bags of clothes and shoes to the Good Will!) I think the feng shui in my house just got a thousand percent better.

Then we had this for dinner. With some chicken. And these humungous cerignola olives. It was so good, I wish I had made it 51 weeks ago.

Mediterranean eggplant and chickpea salad with feta and parsley | Healthy Seasonal Recipes

mediterranean eggplant and chickpea salad with feta and parsley

Active Time: 20 minutes

Total Time: 50 minutes

Makes: 6 cups

Serving Size: 1 cup

Roasted eggplant, chickpeas, feta and parsley with roasted garlic dressing. Gluten-free and vegetarian.

Ingredients

  • 1 large eggplant, cut into ¾-inch cubes
  • 4 cloves garlic with skin on
  • 1 teaspoon kosher salt, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 14.5-ounce can chickpeas, drained and rinsed
  • 2 cups chopped fresh parsley
  • ½ cup crumbled feta cheese

Instructions

  1. Preheat oven to 350 degrees F. Combine eggplant garlic and ½ teaspoon salt in a large bowl. Drizzle 1 tablespoon oil over it and toss to coat. Spread out on a large rimmed baking sheet and roast until the eggplant is tender and browned on the bottom and the garlic is soft, about 30 minutes.
  2. Remove softened garlic from their papery skins using a fork or tongs and place in a large bowl. Add the remaining ½ teaspoon salt and the remaining 2 tablespoons oil. Mash garlic with a fork. Whisk in lemon juice and Dijon mustard. Add the eggplant, chickpeas, parsley and feta and toss to coat.
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Healthy Home-Made Roasted Garlic Hummus


16 Comments


  1. This sounds amazing! I’d love to try it out this weekend. Quick question – do you chop up the garlic at all? Best served warm, room temp, or chilled? Thanks!

  2. I enjoy Mediterranean flavours. This is a very beautiful and delicious salad, Katie.
    Angie recently posted…Kamut Almond CookiesMy Profile

  3. Isn’t it amazing how one little Pinterest pin can haunt us for so long? I think your version looks even more tempting than the original!
    sue/the view from great island recently posted…Easy Jelly Bean Flower CookiesMy Profile

  4. Hello Katie,

    so happy to have discovered your site! you cook the kinds of food I love and every image is beautiful.

  5. Hi Katie. What a beautiful webstie. Your images are so good, makes me want to eat everything . I love this salad, think I will make it today.
    ev recently posted…Pasta with Wild MushroomsMy Profile

  6. Thanks for the recipe (found via foodgawker), my family had it for dinner and we all loved it. My garlic ended up a bit bland after baking so not even a hint came through in the dressing (well, supermarket garlic, no surprises here), but in overall the various textures came together wonderfully and I loved the earthy flavor.

  7. OMG! I love eggplant. And mixed with olives and cukes and chickpeas, it sounds amazing!!! Will definitely make this soon (and in the summer when my eggplant ripens in my garden!)
    Thanks!

  8. This turned out great. The eggplant is super easy and delicious.

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