Loaded Chickpea Salad Recipe

Searching for a new salad recipe you haven’t tried before? If you are, look no further than this loaded chickpea salad recipe by The Mediterranean Dish. I wish I had known this recipe sooner. I first tried this recipe when I visited a friend. She made this salad for dinner, and everyone loved it so much. Before I left her house, I asked for the recipe, and she gladly shared it with me.

RELATED: Healthy One-Pan Baked Chickpea Recipe

This salad is healthy, easy to make, and delicious. It comes together quickly! Have you tried adding eggplant to your salad recipes before? If you haven’t, you have to try it now. For this recipe, the eggplant is fried until golden, which adds a delicious and unique flavor. It is loaded with vegetables and fresh herbs and then drizzled with a delicious homemade dressing. You should definitely try this recipe.

For more chickpea recipes, check these out: Healthy and Inexpensive Chickpea Patties, Chickpea and Vegetable Casserole Recipe, Healthy Quinoa Chickpea Bowl

Easy Loaded Chickpea Salad Ingredients

• 1 large eggplant (thinly sliced)
• salt
• oil for frying
• 1 cup of cooked or drained chickpeas
• 3 tablespoons of Za’atar spice (divided)
• 3 Roma tomatoes (diced)
• 1/2 english cucumber (diced)
• 1 small red onion (sliced in 1/2 moons)
• 1 cup of chopped parsley
• 1 cup of chopped dill

For the garlic vinaigrette:

• 1-2 garlic cloves (minced)
• 1 large lime
• 1/3 cup extra virgin olive oil
• salt and pepper

How to Make Chickpea Salad

Step 1:

On a large tray, add the sliced eggplant and generously sprinkle salt. Mix and let it sit for 30 minutes. Get another large tray and line with paper towel. Place it near your stove.

Step 2:

Pat the eggplant dry with a paper towel. Place a pan over medium/medium-high heat then add 4 to 5 tablespoons of extra virgin olive oil. Heat until shimmering but not smoking. Cook the eggplant in batches until golden brown on all sides. Remove using a slotted spatula and place on the prepared tray. Let them cool.

Step 3:

Assemble the eggplant on a serving dish. Sprinkle 1 tablespoon of Za’atar.

Step 4:

In a medium bowl, add the tomatoes, cucumbers, chickpeas, red onions, parsley, and dill. Mix to combine, then season with the remaining Za’atar.

Step 5:

In a small bowl, add all the dressing ingredients and whisk until well combined. Drizzle 2 tablespoons of the homemade garlic vinaigrette over the fried eggplant,. Pour the remaining over the chickpea salad and mix.

Step 6:

Transfer the chickpea salad to the same dish as the eggplant.

Loaded Chickpea Salad Recipe