Eggplant Salad with Chickpeas and Feta

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

  • Prep:
  • Total Time:
  • Servings: 6
Eggplant Salad with Chickpeas and Feta

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

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


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