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Eggplant Salad with Chickpeas and Feta

Choose firm eggplants that are heavy for their size, with smooth skins and no soft spots.

  • prep: 20 mins
    total time: 1 hour
  • servings: 6




  • 3 tablespoons fresh lemon juice (1 lemon)
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground pepper
  • Basic Roasted Eggplant
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • 1 cup (4 ounces) crumbled feta cheese
  • 1/4 cup chopped fresh mint leaves

Cook's Note

Eggplants are best used within a day or two of purchase; keep in the vegetable bin.


  1. Step 1

    In a large bowl, whisk together lemon juice, oil, salt, and ground pepper.

  2. Step 2

    Add Basic Roasted Eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine.

Everyday Food, July/August 2005



Reviews (3)

  • 16 Mar, 2013

    this came out way too salty; maybe i will try it again and halve the salt input.

  • 16 Mar, 2013

    This came out way too salty, but maybe I will try it again and halve the salt input.

  • 15 Aug, 2010

    This is really delicious - flavorful and easy. I loved the roasted eggplant flavor without too much oven time - especially in the heat of summer when we have lots of eggplant! Didn't have any fresh mint, so I substituted parsley, which worked fine.