Recipe: Moroccan Eggplant & Chickpea Salad

The kitchen. It’s where I do a majority of my thinking.

Standing and thinking.

… and staring.

At my can of chickpeas. Then the fridge. Then the pantry. Back to the can. I consider myself very resourceful. I like to use what I have at hand to create something edible. The truth is, I’m kinda lazy too – and it’s just too hot outside! But I find it so fascinating how you your fridge and pantry can cater to so many different cuisines. When I came across this easy Moroccan salad dressing, everything kind of just came together. Eggplant, chickpeas, red pepper and onions, add some spinach and this may become your go-to vegetarian salad for the rest of the summer.

salted eggplant


eggplant and chickpea salad

chickpea salad


Moroccan eggplant & chickpea salad

eggplant and chickpea salad

By Reem Published: July 24, 2013

  • Yield: 4 Servings
  • Prep: 15 mins
  • Cook: 10 mins
  • Ready In: 25 mins

This salad is delicious on its own or served with mixed grills and mezzeh.


  • 2 medium eggplant
  • 4 tablespoon olive-oil for the eggplants
  • 1 can chickpeas
  • 1 red-pepper chopped into small cubes
  • 1 small red-onion chopped finely
  • 1 bag fresh-spinach
  • 3 tablespoons olive-oil for the dressing
  • 2 tablespoons lemon-juice
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon red-chili-flakes
  • 1 teaspoon honey


  1. Thickly slice the eggplants and arrange over a grill rack. Brush lightly with oil, sprinkle with salt and pepper, then grill until browned. Turn them over, brush and season again then cook until tender, about 8-10 mins in total. Remove from grill and set aside. Alternatively, you can fry the eggplants.
  2. Drain and rinse the chickpeas, then tip into a bowl with the spinach, red peppers and red onion. Add the grilled eggplant on top.
  3. To make the dressing: mix olive oil, lemon juice, cumin, paprika, red chili flakes and honey. Pour dressing over the salad and serve.

Leave a Comment