Eggplant Salad with Chickpeas and Feta

Prep Time:
20 mins
Total Time:
1 hrs

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


  • 3 tablespoons fresh lemon juice (1 lemon)

  • 2 tablespoons olive oil

  • ½ teaspoon coarse salt

  • ¼ teaspoon ground pepper

  • Basic Roasted Eggplant

  • 1 can (15.5 ounces) chickpeas, drained and rinsed

  • 1 cup (4 ounces) crumbled feta cheese

  • ¼ 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.

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