Chickpea and Eggplant Salad

Rosie Miller

We served this at our engagement party and it was a hit!


2 eggplants, large, halved lengthways then cut crossways into thick slices
2 tsp ground cumin
6 Tbsp extra virgin olive oil
2 red peppers, large, thinly sliced
800 g canned chickpeas, rinsed and drained
2 cloves garlic, crushed
Zest, juice of 1 lemon
4 handfuls rocket leaves, or baby spinach
¼ cup chopped flat-leaf parsley
¼ cup pomegranate seeds, to serve, (optional)
Freshly ground black pepper and salt, to taste

Vegan yoghurt dressing

2 cloves garlic
½ tsp     salt
1 cup     coconut yoghurt
2 Tbsp   tahini
1 Tbsp   lemon juice


  1. Preheat oven to 220°C fanbake and line 2 oven trays with baking paper for easy clean-up. Place eggplant on a tray. Sprinkle with cumin, salt, and pepper, drizzle with 2 tbsp oil, and toss to coat. Spread out in a single layer. Arrange pepper slices on the other tray and sprinkle with 2 tbsp oil, salt, and pepper. Roast until peppers are tender and starting to char and eggplant is golden and tender (about 20 minutes for peppers and 30 minutes for eggplant). Set aside to cool, covering eggplant with a clean tea towel so it steams and softens further as it cools.
  2. While veges are cooking, cook chickpeas, 2 tbsp oil, garlic, and lemon zest over a medium heat for 5 minutes. Remove from heat, season, and add lemon juice.
  3. To make the Vegan Yoghurt Dressing, crush garlic to a paste with salt then stir into yoghurt with tahini and lemon juice. If desired, add a little water to thin.
  4. Arrange salad leaves on a platter. Add the roasted veges, the chickpeas and their juices, and the parsley. Drizzle with Vegan Yoghurt Dressing and serve the rest in a jug on the side. Sprinkle salad with pomegranate seeds, if desired, and serve.