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Warm Roasted Eggplant, Chickpea and Feta Salad

Smoky roasted eggplant, crisp spiced chickpeas and baked feta over wilted spinach with a cool garlicky mint-yogurt dressing.

Warm Roasted Eggplant, Chickpea and Feta Salad

Ingredients

  • 5 cups cubed400 gEggplantcut into 1-inch cubes
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1⅓ cups200 gCherry tomatoes
  • ½ cup chopped80 gRed onioncut into thin wedges
  • ⅔ cup crumbled100 gFeta cheesecut into 1/2-inch cubes
  • 2 tbsp30 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • ¼ tsp1.5 gSalt
  • ½ tsp1 gBlack pepper
  • 5 cups loosely packed150 gBaby spinach
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ½ lemon, juiced25 gLemon juice
  • 1 clove3 gGarlicfinely grated
  • 1½ tbsp chopped8 gFresh mintchopped
  • 3 tbsp25 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the eggplant, chickpeas and red onion with the olive oil, cumin, smoked paprika, salt and black pepper, then spread in one layer.
  3. Roast for 15 minutes, stir, then scatter the cherry tomatoes and feta cubes over the pan and roast 10 to 12 minutes more, until the eggplant is tender and browned and the feta is soft and golden at the edges.
  4. While the vegetables roast, make the dressing: stir together the Greek yogurt, lemon juice, garlic and half of the mint, adding a splash of water if needed to make it pourable.
  5. Spread the spinach on a platter or in four bowls and pile the hot roasted vegetables, chickpeas and feta on top so the spinach wilts slightly.
  6. Drizzle with the yogurt dressing, then finish with the pumpkin seeds and the remaining half of the mint. Serve warm.

Contains: Milk.

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

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