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

mediterranean eggplant and chickpea salad with feta and parsley

  • Author: Katie Webster
  • Prep Time: 20 minutes
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 6 cups 1x
  • Category: side dish
  • Method: Oven
  • Cuisine: American


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



  • 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


  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.


  • Serving Size: 1 cup
  • Calories: 348
  • Sugar: 10 g
  • Sodium: 369 mg
  • Fat: 14 g
  • Saturated Fat: 3 g
  • Carbohydrates: 46 g
  • Fiber: 14 g
  • Protein: 15 g

Get my FREE ebook, The Best Weeknight dinners!

It includes 15 of my family's favorites -- recipes and meals we go back to over and over again -- including simple to follow instructions and easy to find ingredients.

You have Successfully Subscribed!