Grilled Eggplant Salad with Chickpeas and Tomatoes

Grilled Eggplant Salad with Chickpeas and Tomatoes is a flavorful Mediterranean-inspired recipe. It's vegan, gluten-free, and healthy.
Course Salad
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 249kcal
Author Amy Katz


  • 2 Japanese eggplants
  • 1 teaspoon olive oil
  • salt and pepper to taste
  • 1 can chickpeas (garbanzo beans) rinsed and drained (1 1/2 cups)
  • 1 dry pint cherry tomatoes halved or quartered
  • 1 Tablespoon white wine vinegar
  • 1 Tablespoon olive oil
  • salt and pepper to taste
  • 1 cup fresh basil leaves torn
  • 3 Tablespoons pine nuts


  • Slice the eggplants lengthwise. Brush each side with 1 teaspoon olive oil and sprinkle with salt and pepper, to taste.
  • 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.
  • Slice the grilled eggplant into bite-size pieces and add them to the salad.
  • Add the torn basil leaves and 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.


Calories: 249kcal | Carbohydrates: 29g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 749mg | Fiber: 12g | Sugar: 8g | Vitamin A: 385IU | Vitamin C: 6.1mg | Calcium: 71mg | Iron: 2.5mg