Air Fryer Roasted Eggplant & Chickpea Salad
This Air Fryer Roasted Eggplant & Chickpea Salad is smoky, fresh, and full of Mediterranean flavors. Tender eggplant and sweet red peppers roast to perfection in the air fryer, then get tossed with protein-packed chickpeas, onion, parsley, and cilantro. It’s light yet hearty enough to enjoy as a main dish—or you can serve it as a colorful side. Naturally vegan, gluten-free, and ready in under 40 minutes.
Why You’ll Love This Salad
- Roasting eggplant and peppers in the air fryer creates deep, smoky flavor without excess oil.
- Chickpeas add plant-based protein, making this salad filling and satisfying.
- Fresh herbs brighten every bite, giving it that classic Mediterranean taste.
- Works as both a main dish or a side—super versatile!
Tips from the Kitchen
- Add brightness: A squeeze of lemon juice takes this salad to the next level.
- Make it spicy: Sprinkle chili flakes or drizzle harissa for heat.
- Extra creamy: Stir in a spoonful of tahini or vegan yogurt for richness.
- Meal prep tip: Roast the vegetables ahead of time and mix with chickpeas and herbs before serving.
Nutrition Notes
- Eggplant is low in calories but rich in antioxidants like nasunin, which may support brain health.
- Chickpeas provide fiber and plant-based protein, keeping you full longer and supporting digestive health.
- Parsley & cilantro add freshness and vitamin C, which supports your immune system.
- Olive oil is a heart-healthy fat and helps absorb fat-soluble vitamins from vegetables.
Frequently Asked Question
Can I make this salad ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. The flavors deepen as it sits.
Can I serve it warm or cold?
Both work—serve warm for comfort or chilled as a refreshing summer salad.
What can I serve with it?
This salad pairs perfectly with pita bread, grilled fish, or chicken (if not vegan).
✨ A colorful, hearty, and nourishing salad that brings the flavors of the Mediterranean to your table—straight from the air fryer.
Air Fryer Roasted Eggplant & Chickpea Salad
A light, nutritious Mediterranean-inspired salad with smoky roasted eggplant, sweet peppers, chickpeas, and fresh herbs. Vegan, wholesome, and ready in under 40 minutes.
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
400 g cooked chickpeas (or 200 g dried, soaked, and boiled)
2 medium eggplants
2 red bell peppers
1 medium onion
½ bunch fresh parsley
½ bunch fresh cilantro
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
Instructions
Step 1
Roast in the air fryer: Place the eggplants and red peppers in the air fryer basket, drizzle with olive oil, and cook at 190°C (375°F) for 25–30 minutes, until tender and lightly charred.
Step 2
Chop the veggies & herbs: Dice the roasted eggplants and peppers. Finely chop onion, parsley, and cilantro.
Step 3
Mix it all together: In a large bowl, combine roasted vegetables, onion, parsley, cilantro, and chickpeas. Season with salt, black pepper, and an extra drizzle of olive oil. Toss gently and serve.
Notes
Add a squeeze of lemon juice for extra brightness.
Make it spicy with chili flakes or harissa.
For creaminess, stir in tahini or vegan yogurt.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad, Vegan, Side Dish
- Diet: Vegan
Nutrition
- Serving Size: 4
- Calories: 230
- Sugar: 7g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 8g
One Comment