Best 9 Eggplant Salad With Chickpeas And Feta Recipes

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Embark on a culinary journey to the vibrant Mediterranean with our enticing Eggplant Salad with Chickpeas and Feta. This delectable dish tantalizes the taste buds with a harmonious blend of flavors and textures. Roasted eggplant takes center stage, its smoky and tender flesh mingling with the nutty crunch of chickpeas and the tangy creaminess of feta cheese. Fresh herbs like parsley and mint add a burst of aromatic freshness, while a drizzle of tangy lemon-tahini dressing brings it all together. This versatile salad can be enjoyed as a refreshing appetizer, a light lunch, or a delightful side dish. Its vibrant colors and contrasting textures make it a feast for the eyes as well as the palate. Explore variations of this dish with our additional recipes, including a hearty version with quinoa, a spicy rendition with harissa, and a vegan alternative using tofu. Dive into the culinary delights of the Mediterranean and savor the vibrant flavors of our Eggplant Salad with Chickpeas and Feta.

Let's cook with our recipes!

EASY GREEK-STYLE EGGPLANT RECIPE



Easy Greek-Style Eggplant Recipe image

All-star eggplant recipe, prepared Greek style! Eggplants cooked to velvety tender perfection with chickpeas and tomato. A perfectly satisfying meatless dinner or side dish. Low-Fat. Vegan. Gluten Free.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 17

1.5 lb eggplant (cut into cubes)
Kosher salt
Extra Virgin Olive Oil
1 large yellow onion (chopped)
1 green bell pepper (stem and innards removed, diced)
1 carrot (chopped)
6 large garlic cloves (minced)
2 dry bay leaves
1 to 1 1/2 tsp sweet paprika OR smoked paprika
1 tsp organic ground coriander
1 tsp dry oregano
3/4 tsp ground cinnamon
1/2 tsp organic ground turmeric
1/2 tsp black pepper
1 28- oz can chopped tomato
2 15- oz cans chickpeas (reserve the canning liquid)
Fresh herbs such as parsley and mint for garnish

Steps:

  • Heat oven to 400 degrees F.
  • Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
  • In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
  • Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
  • Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
  • Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
  • When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

Nutrition Facts : Calories 144.3 kcal, Sugar 9 g, Sodium 430.5 mg, Fat 2.1 g, SaturatedFat 0.3 g, Carbohydrate 28.1 g, Fiber 9.6 g, Protein 6.8 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

CHICKPEA AND EGGPLANT SALAD



Chickpea and Eggplant Salad image

This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.

Provided by Amelia Freer

Categories     HarperCollins     Chickpea     Eggplant     Almond     Lunch     Tomato     Healthy     Kid-Friendly     Side     Dinner     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 as a side, 2 as a meal

Number Of Ingredients 10

1/2 a small red onion, finely sliced
1 large eggplant, cut in half lengthwise and sliced into thin half moons
A good glug of extra virgin olive oil
Juice and zest of 1 lemon
2 (13.5-ounce) cans of chickpeas, drained and rinsed
2 large fresh tomatoes
1 bunch of fresh parsley, chopped
2 teaspoons garlic-infused olive oil
1 teaspoon cayenne pepper
Slivered almonds, to serve

Steps:

  • Cover the onion with water and set aside for half an hour-this reduces the harshness of its taste when eaten raw.
  • Next prepare the eggplant. Spread the half-moon slices out on a baking sheet and brush them with olive oil. Place on a high rack under the broiler for 5 minutes, then take out and brush again with a mixture of olive oil and lemon juice-you can make it quite wet, as the eggplant will absorb all the liquid. Place back under the broiler until the edges of the slices are slightly blackened and the flesh is soft. Set aside in a large bowl.
  • On the same baking sheet, spread out the chickpeas and broil until they're golden. Add them to the bowl of eggplant.
  • Dice the tomatoes into small cubes and add to the bowl along with the parsley, drained red onion slices, garlic oil, cayenne pepper, remaining lemon juice, zest, salt and pepper and mix well. Serve warm, with a sprinkling of slivered almonds.

CHICKPEA FETA SALAD OVER GREENS



Chickpea Feta Salad over Greens image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1/2 teaspoon grated lemon zest, plus 3 tablespoons lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
5 cups mixed greens (about 10 ounces)
1 cup grape tomatoes, halved lengthwise
One 15-ounce can chickpeas, drained
2 kirby cucumbers, sliced into half-moons
1 large shallot, chopped
1/2 cup crumbled plain or herbed feta, crumbled

Steps:

  • Mix together the olive oil, lemon zest and juice and some salt and pepper in a small bowl. In a large bowl, gently toss together the greens, tomatoes, chickpeas, cucumbers, shallot and feta.
  • Toss the dressing with the salad just before serving.

GRILLED EGGPLANT AND GOAT CHEESE SALAD



Grilled Eggplant and Goat Cheese Salad image

Provided by Giada De Laurentiis

Categories     appetizer

Time 18m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil
7 Japanese eggplant, ends trimmed, cut into 1-inch wide slices
1/2 cup toasted pine nuts
3 ounces goat cheese, crumbled
1/3 cup basil, thinly sliced
2 tablespoons chopped mint
3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the olive oil over the slices of eggplant and toss to coat. Grill the eggplants until tender and grill marks appear, about 3 to 4 minutes per side.
  • Place the eggplants side-by-side on a serving platter. Sprinkle with the pine nuts, goat cheese, basil, and mint. Drizzle with extra-virgin olive oil, balsamic vinegar, salt, and pepper.
  • Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. The herbs remained green and fluffy. The grill marks on the eggplant were distinct.

GRILLED EGGPLANT SALAD



Grilled Eggplant Salad image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 Italian eggplant, cut into 1-inch thick slices
1 large red onion, cut into rounds
Canola oil
1 avocado, halved, pitted and flesh chopped
1 tablespoon red wine vinegar
1 teaspoon Dijon Mustard
1 tablespoon coarsely chopped oregano leaves
Honey
Olive oil
Salt and freshly ground black pepper
1 lemon, zested
Parsley sprigs, for garnish

Steps:

  • Brush the eggplant and red onions with canola oil and arrange on the grill. Cook the eggplant until soft and grill the onions until they have a slight char. Remove from the grill to a cutting board and let cool slightly. Once cool, roughly chop and add them to a serving bowl along with the avocado.
  • In a small bowl, whisk together the red wine vinegar, the Dijon, and oregano. Add honey and olive oil, to taste, and blend until emulsified. Season with salt and pepper, to taste.
  • Add the dressing to the eggplant mixture and toss. Garnish with lemon zest and parsley sprigs and serve.

TOMATO SALAD WITH CHICKPEAS AND FETA



Tomato Salad with Chickpeas and Feta image

Peak summer eating doesn't get much easier than this fresh tomato salad. Ripe, in-season tomatoes are best, but if they are not in their prime, the simple technique of salting them first will draw out maximum flavor. Roasted nuts and seeds are excellent pantry items and make a perfect no-cook, savory-sweet crisp topping. The nut-seed-spice mixture is completely flexible; use what you have on hand, and add aromatic seeds like nigella or fennel if you like. The store-bought granola is optional, but it adds a surprising sweetness and even more crunch. (Opt for one that is as plain as possible and without dried fruits or chocolate.) Make extra topping and keep it in an airtight jar for sprinkling over salads and roasted vegetables.

Provided by Hetty McKinnon

Categories     salads and dressings, vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 17

2 1/2 pounds ripe tomatoes (any variety), cut into roughly 1- to 2-inch pieces
1 garlic clove, grated
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 (15-ounce) can chickpeas, drained
1 (7-ounce) block feta cheese, crumbled
2 tablespoons extra-virgin olive oil, plus more to taste
1/4 teaspoon black pepper
Handful of basil leaves
1/4 cup roasted, salted shelled sunflower seeds, roughly chopped (see Tip)
1/4 cup roasted, salted pepitas, roughly chopped
1/4 cup roasted, salted almonds, roughly chopped
1/4 cup roasted, salted pistachios, roughly chopped
1/2 cup plain oat granola (no fruit or chocolate added), roughly chopped (optional)
1 tablespoon toasted sesame seeds
1/4 to 1/2 teaspoon chile powder or red-pepper flakes
1/2 teaspoon kosher salt (Diamond Crystal)
Black pepper

Steps:

  • Place tomatoes into a large bowl and add the garlic and 1 teaspoon salt. Using your hands or a large spoon, gently toss the tomatoes so that everything is evenly coated. Let the tomatoes sit for about 10 minutes. (The salt will draw out flavor from the tomatoes.)
  • Meanwhile make the topping: Combine the sunflower seeds, pepitas, almonds, pistachios, granola if using, sesame seeds, chile powder and salt. Toss to combine. Season with a few turns of black pepper and stir everything together.
  • Add the chickpeas, feta, olive oil, 1/2 teaspoon salt and black pepper to the tomatoes and toss to combine. Taste and adjust olive oil, salt and pepper to your liking. Tear up basil leaves and sprinkle on top.
  • To serve, transfer tomatoes to a serving platter or individual bowls. When you are ready to eat, sprinkle with the crisp topping.

EGGPLANT SALAD WITH PEPPERS, MINT AND CAPER-FETA VINAIGRETTE



Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette image

Provided by Melissa Clark

Categories     easy, lunch, quick, salads and dressings

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks
3 ounces feta cheese, crumbled (about 2/3 cup)
1 clove garlic, minced
1 tablespoon capers, chopped
1 pound mixed bell peppers, seeded and cut into 1-inch pieces
1 cup cherry tomatoes, halved
1/4 cup fresh mint leaves

Steps:

  • Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.
  • Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)
  • Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 430 milligrams, Sugar 9 grams

SPINACH SALAD WITH GRILLED EGGPLANT AND FETA



Spinach Salad with Grilled Eggplant and Feta image

Provided by Chris Schlesinger

Categories     Salad     Appetizer     Vegetarian     Quick & Easy     Backyard BBQ     Feta     Eggplant     Spinach     Grill     Grill/Barbecue     Healthy     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 (main course) or 8 (first course or side dish)

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 teaspoon minced garlic
2 teaspoons chopped marjoram or oregano
1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds
10 ounces baby spinach
1 cup crumbled feta (1/4 pound)
1/4 cup pine nuts (1 ounce), lightly toasted

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
  • Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
  • Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces.
  • Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

EGGPLANT STEAKS WITH CHICKPEAS, FETA CHEESE AND BLACK OLIVES



Eggplant Steaks With Chickpeas, Feta Cheese and Black Olives image

These are a really good quick meal to make in the summertime when local farms have fresh eggplant and tomatoes coming in. The topping given is a suggestion, but there are certainly many more ways to enjoy this dish. Start out with the eggplant steaks and then top with what sounds good to you.

Provided by Eat Your Vegetables

Categories     Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon balsamic vinegar
1 tablespoon tamari soy sauce
2 garlic cloves, minced
1/4 teaspoon black pepper, freshly ground
2 tablespoons olive oil
1 large eggplant
1 (15 ounce) can chickpeas, drained
4 ounces feta cheese, crumbled
1/2 cup black olives, pitted
2 medium tomatoes, diced
2 tablespoons fresh oregano or 2 tablespoons parsley
salt and pepper
4 (6 1/2 inch) pita bread
4 teaspoons balsamic vinegar

Steps:

  • To make the Balsamic Marinade: combine the first 5 ingredients, slowly adding the oil and stirring briskly to combine well. Set aside.
  • Prepare a hot charcoal fire or preheat a gas grill to medium-high. Place a vegetable grilling rack on the grill. Or preheat the broiler.
  • To make the Eggplant steaks: cut the eggplant lengthwise into four 1/2" slices to resemble steaks. Brush the steaks with the marinade.
  • Grill or broil the eggplant for 2 minutes on each side, or until tender but not soft. Remove from the heat, and place 1 steak on each serving plate.
  • Put the chickpeas, tomatoes, feta, olives and oregano in a bowl. Season to taste with salt and pepper, and stir to combine well. Add some marinade, and stir again.
  • Toast or grill the pita bread, cut into pie-shaped wedges and set aside.
  • Spoon 1 or 2 scoops of the tomato-olive mixture onto each eggplant steak with some mixture pooling onto the plate. Sprinkle with vinegar, place several pita wedes on the plate, and serve.

Nutrition Facts : Calories 468.9, Fat 17.1, SaturatedFat 6, Cholesterol 26.8, Sodium 1281.1, Carbohydrate 64.6, Fiber 11.9, Sugar 8.2, Protein 16.4

Tips:

  • Choose ripe eggplants: Look for eggplants that are plump and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
  • Roast the eggplants: Roasting the eggplants brings out their smoky flavor and makes them easier to mash. You can roast the eggplants in a preheated oven at 400 degrees Fahrenheit for about 30 minutes, or until they are tender and slightly browned.
  • Use a food processor to mash the eggplants: A food processor will help you to get a smooth and creamy consistency for your eggplant salad. You can also use a fork or a potato masher, but it will take a little more time and effort.
  • Add flavorings to your salad: You can add a variety of flavorings to your eggplant salad, such as lemon juice, garlic, cumin, paprika, or fresh herbs. Feel free to experiment with different flavors to find a combination that you enjoy.
  • Serve the salad chilled: Eggplant salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Eggplant salad with chickpeas and feta is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a light lunch or a hearty dinner, this salad is sure to please.

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