Mediterranean Chickpea Salad is the ultimate Summer Salad. Roasted Eggplant and bell peppers are combined with chickpeas, freshly chopped vegetables, and many fresh herbs. Tossed in a delicious balsamic vinaigrette and topped with feta cheese. This beautiful salad is enjoyed as an easy lunch or a dinner side dish with grilled meats.
Watch my quick Video Tutorial on how I make this Mediterranean Chickpea Salad
MEDITERRANEAN CHICKPEA SALAD INGREDIENTS
This is an incredibly easy salad to make. It bursts with Mediterranean flavors. Just slice and chop all the vegetables. While the eggplant and peppers are roasting, you can chop the fresh vegetables and herbs. Arrange everything in a bowl, and finish it off with the balsamic vinaigrette. Top with Feta cheese crumbles if you like. Done!
- Roasted Vegetables: Eggplant and sweet bell peppers are slowly roasted to bring out maximal flavor.
- Fresh Vegetables: Simple vegetables such as cucumbers, tomatoes, and red onions for a refreshing crunch.
- Chickpeas: You can use canned, or freshly cooked chickpeas.
- Herbs: Lots of fresh flat-leaf parsley and cilantro
- Cheese: Feta cheese pairs very well with this roasted vegetable salad.
- Dressing: I love making my own balsamic vinaigrette to bring out all the flavors of this incredible salad.
How to serve this Salad:
This salad is great for meal prepping. Serve it as a light lunch, or serve it alongside grilled meats for quick and easy weekday dinners.
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Recipe
Mediterranean Chickpea Salad
Ingredients
- 1 medium-sized eggplant
- 1 yellow bell pepper (or 6 mini peppers)
- 16 oz (1 can) chickpeas, drained
- 2 medium-sized tomatoes, chopped
- 2 Persian cucumber, chopped
- Β½ cup red onion, chopped
- Β½ cup parsley, chopped
- Β½ cup cilantro, chopped
- ΒΌ cup feta cheese
Dressing:
- β cup olive oil
- Β½ lemon, juiced
- 1 tablespoon white balsamic vinegar
- 1 tablespoon honey
- 1 small clove garlic
- Β½ teaspoon sea salt
- ΒΌ teaspoon pepper
- ΒΌ teaspoon red pepper flakes
Instructions
- Preheat Oven to 375 Β°F (190 Β°C)1. Slice and cube the eggplant into bite-sized pieces. Drizzle with olive oil, and season with salt and pepper. Bake in the oven for 20 minutes, turning them over halfway through.2. In a large bowl, combine, tomatoes, cucumber, onion, chickpeas, roasted vegetables, and herbs. 3. Prepare the Dressing:To a small bowl add olive oil, white balsamic vinegar, lemon juice, mustard, honey, and garlic. Season with salt, pepper, and red pepper flakes. Stir, and pour over the salad. Mix the salad well. Crumble feta cheese on top if you like. Enjoy!
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