Chickpea salad with eggplant


  • 1 medium globe eggplant, (about 1 pound), stem removed
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice (from 1 small lemon)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher or sea salt
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 cup sliced sweet onion (about 1/2 medium onion)
  • 1/4 cup loosely packed chopped or torn mint leaves
  • 1 tablespoon sesame seeds, toasted if desired
  • 1 garlic clove, finely minced (about 1/2 teaspoon)


  1. Place oven rack 4 inches below broiler. Turn broiler to highest setting to preheat. Spray a large, rimmed baking sheet with nonstick cooking spray.
  2. On a cutting board, cut the eggplant lengthwise into eight slabs (each piece should be about 1/2-inch thick.) Place slabs on the baking sheet. Set aside.
  3. In a small bowl, whisk together the oil, lemon juice, vinegar, cumin, and salt. Drizzle 2 tablespoons of the dressing over both sides of eggplant slabs. Reserve the remaining dressing.
  4. Broil the eggplant directly under the heating element for 4 minutes, flip them and broil for another 4 minutes, until golden brown.
  5. While eggplant is broiling, in a serving bowl, combine the chickpeas, onion, mint, sesame seeds and garlic. Add the reserved dressing and gently mix together.
  6. When the eggplant is done, using tongs, transfer the slabs to a cooling rack; cool for 3 minutes. When slightly cooled, place the eggplant on a cutting board and slice each slab into 1/2-inch strips.
  7. Add the eggplant to the serving bowl with the onion mixture. Gently toss everything together and serve warm or at room temperature.

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Author: FoodMady

Just mad about food, real inspiration for Foodamdy :D

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