Charred Eggplant and Chickpea Salad with Tahini Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Passover-friendly salad combining smoky charred eggplant, hearty chickpeas, and a creamy lemon-tahini dressing for a satisfying vegetarian dish. This Mediterranean-inspired Passover recipe (vegetarian), ready in about 25 minutes, pairs large eggplant, cooked chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat a grill pan or outdoor grill to medium-high heat. Slice 1 medium eggplant into 1/2-inch thick rounds and brush both sides with 2 tablespoons olive oil.
  2. Step 2: Grill eggplant slices for 4-5 minutes per side until deeply charred and softened. Remove and let cool slightly, then dice into 1-inch pieces.
  3. Step 3: In a large bowl, combine 1 1/2 cups cooked chickpeas with the diced charred eggplant.
  4. Step 4: In a small bowl, whisk together 1/4 cup tahini, 3 tablespoons fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon ground cumin, and remaining 1 tablespoon olive oil until smooth. Add water a tablespoon at a time if needed to reach a pourable consistency.
  5. Step 5: Pour the tahini dressing over the eggplant and chickpeas. Add 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/4 cup chopped fresh parsley. Toss gently until everything is evenly coated.
  6. Step 6: Serve the salad chilled or at room temperature as a refreshing Passover-appropriate vegetarian side or light main.

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