Chickpea Roasted Eggplant Salad Recipe
This easy chickpea roasted eggplant salad is a healthy and satisfying meal packed with roasted vegetables, chickpeas, fresh spinach, and a flavorful lemon garlic dressing. Topped with crunchy pumpkin seeds, it’s a delicious plant-based salad perfect for lunch, meal prep, or a light dinner.
Ingredients
For the Salad
- 1 cup cooked chickpeas drained & rinsed
- 1 eggplant diced
- 1 red bell pepper chopped
- 2 cups baby spinach
- 2 tablespoons olive oil
- 1 teaspoon paprika
- ½ teaspoon cumin
- Salt & pepper to taste
For the Dressing
- 2 tablespoons olive oil
- Juice of ½ lemon
- 1 garlic clove minced
- Pinch of salt
For the Topping
- 1-2 tablespoons pumpkin seeds
Instructions
- Preheat oven to 400°F (200°C).
- Toss eggplant and red pepper with olive oil, paprika, cumin, salt, and pepper.
- Spread on a baking sheet and roast for 30–35 minutes until tender.
- In a large bowl, combine roasted vegetables with chickpeas and spinach.
- Whisk dressing ingredients until well combined.
- Pour dressing over the salad and toss gently.
- Sprinkle pumpkin seeds on top before serving.