Sumac-Spiced Roasted Eggplant and Chickpea Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant Middle Eastern salad featuring roasted eggplant and chickpeas tossed with tangy sumac, fresh herbs, and a lemon-garlic dressing. This middle eastern-inspired salads (vegan, gluten-free) ready in about 45 minutes pairs eggplants, canned chickpeas, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Ingredients

• 2 medium, cut into 1-inch cubes eggplants
• 1 can (15 oz), drained and rinsed canned chickpeas
• 4 tbsp olive oil
• 2 tsp ground sumac
• 3 tbsp lemon juice
• 2 minced garlic cloves
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 small, thinly sliced red onion

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium cubed eggplants and 1 can drained chickpeas with 3 tbsp olive oil, 2 tsp ground sumac, 1 1/2 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread the mixture in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until eggplant is tender and golden and chickpeas are slightly crisp.
3. Step 3: Meanwhile, whisk together 3 tbsp lemon juice, 1 tbsp olive oil, and 2 minced garlic cloves in a small bowl to make the dressing.
4. Step 4: In a large serving bowl, combine the roasted eggplant and chickpeas with 1/2 cup chopped parsley, 1/4 cup chopped mint, and 1 thinly sliced small red onion.
5. Step 5: Pour the lemon-garlic dressing over the salad and toss gently to combine. Adjust seasoning with additional salt if needed. Serve at room temperature or chilled.