A fresh Lebanese salad of roasted eggplant, chickpeas, cherry tomatoes, herbs, and a lemony tahini-cumin dressing. Vegan, filling, and ready in 45 minutes.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 4 servingsDifficulty: Medium

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This Lebanese-style salad combines roasted spring eggplant with hearty chickpeas, then dresses them in lemon, garlic, cumin, and tahini. It is light, fresh, and satisfying, perfect for a healthy spring lunch or side.

Ingredients

  • 2 medium eggplants, cut into cubes
  • 3 tablespoons olive oil
  • Salt, to taste
  • Black pepper, to taste
  • 1 can (400 g / 15 oz) chickpeas, drained and rinsed
  • 200 g (7 oz) cherry tomatoes, halved
  • 1 red onion, thinly sliced
  • 1 bunch fresh parsley, chopped
  • 1 handful fresh mint leaves, chopped
  • 2 tablespoons lemon juice
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 2 tablespoons tahini

Instructions

  1. Preheat the oven to 200°C (400°F). Spread the eggplant cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with salt and pepper. Toss well and roast for 20 minutes, until soft and lightly golden.
  2. In a large bowl, combine the roasted eggplant, chickpeas, cherry tomatoes, red onion, parsley, and mint.
  3. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the lemon juice, garlic, cumin, and tahini until smooth. Pour over the salad, toss gently, and serve.

Tips

  • Roast the eggplant ahead of time and let it cool to save time on the day.
  • Add more lemon juice or cumin to taste for a brighter or earthier dressing.

Nutrition (per serving)

Calories: about 250 kcal | Protein: 8 g | Carbs: 30 g | Fat: 12 g

Lebanesesaladeggplantchickpeasveganhealthy

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