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Dinner recipe · from the recipe book

Warm Roasted Chickpea and Eggplant Romaine Salad

Crispy cumin-roasted chickpeas, silky eggplant and blistered tomatoes tumble over crunchy romaine with a bright lemon-herb vinaigrette and salty feta.

Warm Roasted Chickpea and Eggplant Romaine Salad

Ingredients

  • 2 cans, drained508 gChickpeas, canned, drained and rinsedpatted dry
  • 5 cups cubed400 gEggplantcut into 3/4-inch cubes
  • 1 medium110 gRed onioncut into thin wedges
  • 2 cups300 gCherry tomatoes
  • ¼ cup60 gOlive oildivided
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tsp2 gDried oregano
  • ½ tsp3 gSaltdivided
  • ½ tsp1 gBlack pepperdivided
  • 6⅓ cups chopped300 gRomaine lettucechopped
  • 2 cups sliced200 gCucumberdiced
  • 1 lemon, juiced45 gLemon juice
  • 2 cloves6 gGarlicminced
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1½ tbsp chopped8 gFresh mintfinely chopped
  • 1 tsp5 gYellow mustard
  • 1 tsp7 gHoney
  • ½ cup crumbled80 gFeta cheesecrumbled
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Prep the vegetables: cube the eggplant, cut the red onion into wedges, chop the romaine, dice the cucumber, mince the garlic and chop the parsley and mint.
  3. In a large bowl, toss the chickpeas, eggplant and red onion with half of the olive oil, the cumin, the paprika, the oregano, half of the salt and half of the black pepper.
  4. Spread the chickpea mixture on the sheet pan in one layer and roast for 20 minutes.
  5. Stir the pan, add the cherry tomatoes, and roast 12 to 15 minutes more, until the chickpeas are crisp, the eggplant is tender and the tomatoes blister.
  6. While it roasts, make the herb vinaigrette: whisk the remaining half of the olive oil with the lemon juice, garlic, parsley, mint, mustard, honey and the remaining half of the salt and black pepper.
  7. Toast the pumpkin seeds in a dry spot on the sheet pan for the last 4 minutes of roasting, or until fragrant.
  8. Toss the romaine and cucumber with half of the vinaigrette and divide among 4 plates.
  9. Top with the warm roasted chickpea mixture, drizzle with the remaining half of the vinaigrette, and finish with the feta and pumpkin seeds. Serve right away.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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