Introduction

This Grilled Eggplant and Chickpea Salad with Mint Yogurt Dressing is a flavorful, Mediterranean-inspired dish that’s perfect for warm-weather meals or anytime you want something light yet satisfying. Smoky grilled eggplant pairs beautifully with hearty chickpeas, juicy cherry tomatoes, and fresh arugula, all topped with a cool, tangy mint yogurt dressing. This salad is a great option for a healthy lunch, dinner, or side dish. Plus, it’s easy to customize and can be made in under 30 minutes!

Ingredients

For the Salad:

• 2 medium eggplants, sliced into rounds (about ½ inch thick)
• 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cup cherry tomatoes, halved
• 2 cups fresh arugula
• 2 tbsp olive oil (for grilling)
• Salt and black pepper to taste

For the Mint Yogurt Dressing:

• 1 cup plain Greek yogurt (or dairy-free yogurt for vegan option)
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• ¼ tsp salt
• 2-3 tbsp water (to adjust consistency)

Preparation

Step 1: Grill the Eggplant

1. Preheat a grill or grill pan over medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for 4-5 minutes per side, or until tender and lightly charred.
4. Remove from the grill and set aside to cool slightly.

Step 2: Prepare the Mint Yogurt Dressing

1. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, salt, and chopped mint.
2. Add water, one tablespoon at a time, until the dressing reaches your desired consistency (thick but pourable).
3. Taste and adjust the seasoning if necessary (add more lemon for extra tang or salt to taste).

Step 3: Assemble the Salad

1. In a large serving bowl or platter, spread a bed of arugula.
2. Add the grilled eggplant slices, chickpeas, and cherry tomatoes on top of the arugula.
3. Drizzle the mint yogurt dressing generously over the salad.

Step 4: Add Finishing Touches

1. Garnish with extra mint leaves or a drizzle of olive oil, if desired.
2. Serve immediately, while the eggplant is still slightly warm.

COOKING Notes

• Eggplant: If you don’t have a grill, roast the eggplant slices in the oven at 400°F (200°C) for about 20 minutes, flipping halfway through.
• Chickpeas: For extra texture, you can lightly roast the chickpeas in the oven with olive oil, salt, and pepper at 400°F (200°C) for 15-20 minutes.
• Mint Substitutes: If you’re not a fan of mint, try using parsley or cilantro in the yogurt dressing for a different flavor profile.

Serving Suggestions

• This salad pairs wonderfully with grilled pita bread or flatbread on the side.
• For a heartier meal, serve alongside grilled chicken, lamb, or tofu.
• Add a sprinkle of feta cheese or a handful of toasted pine nuts for extra richness and crunch.

Tips

• Make-Ahead: The dressing can be made a day in advance and stored in the fridge. Let it sit at room temperature for a few minutes before serving.
• Storage: Leftovers can be stored in the fridge for up to 2 days. Keep the dressing and salad components separate to prevent sogginess.
• Vegetarian/Vegan: For a vegan version, use a dairy-free yogurt for the dressing, and consider adding nutritional yeast for a cheesy flavor.

Prep Time

10 minutes

Cooking Time

15 minutes

Total Time

25 minutes

Nutritional Information (Per Serving)

• Calories: 320
• Protein: 10g
• Sodium: 400mg

(Note: Nutrition may vary depending on exact ingredients and portion sizes.)

Conclusion

This Grilled Eggplant and Chickpea Salad with Mint Yogurt Dressing is a light, refreshing dish full of textures and flavors that will satisfy your taste buds without weighing you down. The smoky grilled eggplant, paired with the creamy mint yogurt dressing, brings a Mediterranean flair, while the fresh arugula, cherry tomatoes, and chickpeas add brightness and protein. It’s quick to prepare and ideal for a healthy weeknight dinner, weekend lunch, or even a side dish for larger meals. This salad is a must-try for anyone looking to enjoy fresh, seasonal ingredients in a deliciously healthy way!

Grilled Eggplant and Chickpea Salad with Mint Yogurt Dressing

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• Author: Imili Johnson
• Total Time: 25 minutes

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Ingredients

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For the Salad:

• 2 medium eggplants, sliced into rounds (about ½ inch thick)
• 1 ½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 cup cherry tomatoes, halved
• 2 cups fresh arugula
• 2 tbsp olive oil (for grilling)
• Salt and black pepper to taste

For the Mint Yogurt Dressing:

• 1 cup plain Greek yogurt (or dairy-free yogurt for vegan option)
• 2 tbsp fresh mint leaves, finely chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• ¼ tsp salt
• 2–3 tbsp water (to adjust consistency)

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Instructions

Step 1: Grill the Eggplant

1. Preheat a grill or grill pan over medium-high heat.
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for 4-5 minutes per side, or until tender and lightly charred.
4. Remove from the grill and set aside to cool slightly.

Step 2: Prepare the Mint Yogurt Dressing

1. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, salt, and chopped mint.
2. Add water, one tablespoon at a time, until the dressing reaches your desired consistency (thick but pourable).
3. Taste and adjust the seasoning if necessary (add more lemon for extra tang or salt to taste).

Step 3: Assemble the Salad

1. In a large serving bowl or platter, spread a bed of arugula.
2. Add the grilled eggplant slices, chickpeas, and cherry tomatoes on top of the arugula.
3. Drizzle the mint yogurt dressing generously over the salad.

Step 4: Add Finishing Touches

1. Garnish with extra mint leaves or a drizzle of olive oil, if desired.
2. Serve immediately, while the eggplant is still slightly warm.

• Prep Time: 10 minutes
• Cook Time: 15 minutes

Nutrition

• Calories: 320
• Sodium: 400mg
• Protein: 10g