Roasted Eggplant and Chickpea Salad with Tahini Dressing

A Mediterranean-inspired warm salad featuring caramelized roasted eggplant, crispy chickpeas, and a bright lemon-tahini dressing, finished with fresh mint and toasted pine nuts.

Prep: 15 min · Cook: 35 min · Yield: 4 · Method: Oven

Ingredients

• 2 pounds eggplant
• 15 ounces chickpeas
• 4 tbsp olive oil
• 0.33 cup tahini
• 1 each lemon
• 1 clove garlic
• 1 tsp maple syrup
• 2 tbsp water
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 cup mint
• 2 tbsp pine nuts

Cooking instructions

1. Preheat oven to 400°F. Cut eggplant into 1-inch cubes and drain, rinse, and pat dry the chickpeas. — 400°F
2. Toss the eggplant and chickpeas on a large sheet pan with olive oil, salt, and black pepper until well coated. — 400°F
3. Roast the mixture, turning halfway through, until the eggplant is tender and golden brown and the chickpeas are crisp. (about 30 min) — 400°F
4. While roasting, whisk together the tahini, juice of the lemon, minced garlic, maple syrup, and enough water to reach a drizzle consistency in a small bowl.
5. Toast the pine nuts in a dry pan over medium heat until fragrant and golden. (about 5 min)
6. Toss the roasted vegetables with the dressing, top with torn fresh mint leaves and toasted pine nuts, and serve immediately.