Mediterranean Eggplant Chickpea Salad
Mediterranean Eggplant Chickpea Salad features tomatoes, pine nuts, and fresh basil in a simple vinaigrette. It's made with thin, quick-cooking Japanese eggplant that are grilled to bring out their sweet flavor. Ready in under 30 minutes!
Servings: 4
Calories: 249kcal
Ingredients
- 2 Japanese eggplants
- 1 teaspoon extra virgin olive oil
- salt and pepper to taste
- 1 can chickpeas (garbanzo beans) 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 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.
Notes
Leftover salad can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 249kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 320mg | Potassium: 752mg | Fiber: 12g | Sugar: 8g | Vitamin A: 390IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 3mg
