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Eggplant Salad with Chickpeas and Feta


The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, July/August 2005


  • 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


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

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

Cook's Notes

Choose firm eggplants that are heavy for their size, with smooth skins and no soft spots. Use within a couple of days.

Reviews Add a comment

  • happy love days
    16 MAR, 2013
    this came out way too salty; maybe i will try it again and halve the salt input.
  • happy love days
    16 MAR, 2013
    This came out way too salty, but maybe I will try it again and halve the salt input.
  • julieann1117
    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.