Eggplant Garbanzo Salad


This week's Lenten recipe, Eggplant Garbanzo Salad, features that purple beauty, eggplant, and garbanzo beans, also known as chick peas. My first encounter with eggplant was in an Italian restaurant in Guanajuato, Guanajuato, Mexico. I'll admit I was a little afraid of it at first, but it was so deliciously prepared it became a favorite of mine, and I kept returning to that restaurant for years just for that dish.

RELATED POSTS: 5 Easy Recipes for Lent

Eggplant and garbanzo salad -

Waverley Root reports in his book, Food, that Thomas Jefferson and Louis XIV were among its admirers. But long before either of them, eggplant had been a favorite in India and the Middle East. I like eggplant for its meaty texture in salads, giving salads dimension and complexity. I also like how colorful it is.

RELATED POST: Sweet and Sour Quinoa Salad

Eggplant and garbanzo salad -

Eggplant Garbanzo Salad

Serves 4-6 people

Prep time: 15  minutes

From start to finish: 1 hour 50 minutes (with one hour of refrigeration)

  • 1 eggplant chopped in small cubes
  • 20 asparagus spears chopped in 1/2 inch pieces
  • 1 yellow squash chopped in small cubes
  • 1 large zucchini chopped in small cubes
  • 4 garlic cloves, finely chopped
  • 1 medium red onion chopped in 1/2 inch squares
  • 1 red bell pepper chopped in 1/2 inch squares
  • Olive oil in spray
  • freshly ground pepper to taste
  • 1 15 oz can of garbanzo beans, drained
  • 1 head of romaine lettuce


  • 3 tablespoons of balsamic vinegar
  • 2 tablespoon of extra virgin olive oil
  • 1 tablespoon of dijon mustard
  • 1/2 teaspoon of sea salt

Pre-heat oven to 375 degrees F.

In a large bowl mix eggplant, asparagus, squash, zucchini, garlic, red onion and red bell pepper. Spray one or two baking sheets (depending or their sizes) and spread the vegetables in one layer over them. Spray the veggies with the olive oil, add a generous amount of freshly ground pepper and bake for 20-25 minutes or until the eggplant is soft.

Take out of the oven and let it cool down. Put it in the fridge for one hour (you can always do it one day in advance and put the veggies in the fridge).

Wash and chopped romaine lettuce. Remove cooked veggies from fridge and add lettuce and garbanzo beans to the veggies.

Mix balsamic vinegar, olive oil, dijon mustard and salt, then dress your salad.

Eggplant & chickpea salad -

¡Buen Provecho

Now I invite you to check more delicious meatless recipes below, and if you are interested in more recipes in Spanish please click here.



Silvia Martinez
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