If you’re looking for a hearty plant-based salad with the flavors of summer, this Mediterranean eggplant chickpea salad is the perfect choice. It’s made with grilled Japanese eggplant, juicy tomatoes, buttery pine nuts, and creamy chickpeas, all tossed with fresh basil and a simple vinaigrette. The result is a satisfying dish that works beautifully as a light lunch or a flavorful side.
What sets this salad apart is the use of Japanese eggplant. Unlike common globe eggplant, the slender Japanese variety is tender and quick-cooking, with no need to salt or peel. Grilling enhances its natural sweetness, but oven roasting is a great alternative if you don’t have a grill. Inspired by recipes like my grilled corn salad and pesto chickpea salad, this is one of my favorite ways to enjoy eggplant.
This versatile salad is perfect for barbecues, potlucks, or weeknight dinners. Try it as a main dish with crusty bread or a bowl of chilled tomato gazpacho. And if chickpeas are always in your pantry too, you’ll love my mango chickpea salad and Greek avocado chickpea salad for more easy, satisfying ideas.
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I just happen to have Japanese eggplant, cherry tomatoes,and basil growing in the garden. When I read this recipe, I thought that's perfect, here's dinner! I had to pick 4 of the eggplants and used all of them in the salad. I roasted mine with garlic and dried thyme. Also added cucumber, mint, and parsley. Topped it with a little vegan feta. Absolutely delicious! Thanks so much Amy!
- Kay
Ingredients
To make this eggplant chickpea salad you'll need the following ingredients:
- Japanese eggplants (or substitute any variety such as Chinese or Italian)
- Canned chickpeas (garbanzo beans)
- Tomatoes (I like to use cherry tomatoes)
- Fresh basil leaves
- Pine nuts
- Olive oil
- White wine vinegar
- Salt and pepper
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
Making this recipe is incredibly simple:
- Grill or roast the eggplant
- Cut into bite-sized pieces and combine with the rest of the ingredients
- Toss well to combine and enjoy!
Serving suggestions
Eggplant chickpea salad makes a fantastic main course for a light lunch or a colorful side at your next summer barbecue or picnic. It pairs wonderfully with lemony potato dishes like my Greek potato salad or Italian potato salad, both of which skip the mayo.
Serve it alongside a platter of creamy classic hummus and pita or as part of a spread with dishes like avocado hearts of palm salad and vegan pesto pasta salad.
Leftovers hold up well in the fridge for a couple of days, so it’s also a great make-ahead option for busy weeks.
Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join my email list for community, inspiration & to chat directly with me!
Love and Veggies,
Amy
📋 Recipe
Mediterranean-Style Japanese Eggplant and Chickpea Salad
Ingredients
- 2 Japanese eggplants
- 1 teaspoon extra virgin olive oil
- salt and pepper, to taste
- 1-16 ounce can chickpeas , rinsed and drained (1½ cups)
- 1 dry pint cherry tomatoes, halved or quartered
- 1 Tablespoon white wine vinegar
- 1 Tablespoon extra virgin olive oil
- salt and pepper, to taste
- 1 cup fresh basil leaves, torn
- 3 Tablespoons pine nuts, (or substitute roughly chopped walnuts)
Instructions
- Slice the eggplants lengthwise. Brush each side with 1 teaspoon olive oil and sprinkle with salt and pepper, to taste.2 Japanese eggplants, 1 teaspoon extra virgin olive oil, salt and pepper
- Grill the eggplant over high heat for approximately 5 minutes on each side.
- Transfer the eggplant to a plate and let it rest until cool enough to handle.
- Meanwhile, add the chickpeas, tomatoes, white wine vinegar, and 1 tablespoon of olive oil to a large bowl. Season to taste with salt and pepper.1-16 ounce can chickpeas, 1 dry pint cherry tomatoes, 1 Tablespoon white wine vinegar, 1 Tablespoon extra virgin olive oil, salt and pepper
- Slice the grilled eggplant into bite-size pieces and add them to the salad.
- Add the torn basil leaves and pine nuts.1 cup fresh basil leaves, 3 Tablespoons pine nuts
- Gently toss everything together. Taste to adjust for salt and pepper.
- Serve immediately or refrigerate until ready to eat. For best flavor, serve at room temperature.
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Notes
Nutrition
Nutritional information is an estimation only.
Kay says
I just happen to have Japanese eggplant, cherry tomatoes,and basil growing in the garden. When I read this recipe, I thought that's perfect, here's dinner! I had to pick 4 of the eggplants and used all of them in the salad. I roasted mine with garlic and dried thyme. Also added cucumber, mint, and parsley. Topped it with a little vegan feta. Absolutely delicious! Thanks so much Amy!
Amy Katz says
That sounds wonderful, Kay! So happy you enjoyed it.
LisaRose says
Amy,
I made this today. It’s quick & easy (bonus!), and so flavorful. I oven-roasted my eggplants and was extremely pleased. Thanks for a wonderful recipe.
Amy Katz says
I'm so happy you enjoyed it!
Parrish in Alabama says
this looks amazing! I have those exact eggplants in my garden and in my frig now. Surfing the web looking for recipes and have chosen this one!!! Can't wait to make. I will report back!!
Amy Katz says
Fantastic! I can't wait to hear what you think.
Linn says
I love love love this easy and delicious salad! I made a triple batch for a potluck and everyone devoured it. It will definitely be in my weekly rotation!
Amy Katz says
I'm so happy everyone enjoyed it, Linn!