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Warm eggplant and chickpea salad

Serves   4
Prep time: 10 mins
Cooking time: 30 mins

A simply delicious main meal or side salad, this warm roasted eggplant and chickpea salad is effortlessly easy. Dressed with a honey garlic citrus dressing, it’s a relishing option any day of the week.

warm eggplant chickpea salad




  • 1 large eggplant, diced
  • 1 tbsp honey
  • 1 lemon
  • 1 clove garlic, minced
  • 1 can (400g) chickpeas, drained
  • 1 bag (120g) fresh baby rocket
  • ¼ cup walnuts, toasted and roughly chopped


  1. Preheat your oven to 200°C fan bake. Spread the eggplant across a lined roasting tray. Drizzle generously with oil, then season with salt and pepper. Place in the oven to bake for 20-30 minutes or until tender. 
  2. To make the dressing, stir together honey, the juice and zest of the lemon, garlic and a generous drizzle of olive oil. Season to taste with salt and pepper and mix until well combined.
  3. Once the eggplant is cooked, place it in a large bowl and toss together with the chickpeas, rocket, walnuts and dressing. 
  4. Transfer the salad to a large serving platter or plate.
  5. Serve and enjoy while warm.

Top tip: Finish off this warm salad with freshly chopped parsley leaves and crumbled feta.