Greek Chickpea Salad on Eggplant Steaks: A Mediterranean Feast

A vibrant, nutrient-dense Mediterranean recipe with grilled eggplant, chickpeas, and fresh vegetables for a healthy and satisfying meal.

By Sneha Tete, Integrated MA, Certified Relationship Coach

Created on Sep 28, 2025

A vibrant, nutrient-dense Mediterranean recipe with grilled eggplant, chickpeas, and fresh vegetables for a healthy and satisfying meal.

Embrace Mediterranean flavors and plant-powered nutrition with Greek Chickpea Salad on Eggplant Steaks. This recipe unites creamy grilled eggplant with a hearty chickpea salad, abundant with fresh herbs, tomatoes, cucumbers, and a tangy vinaigrette. Enjoy this as a vegetarian main course, a substantial lunch, or a stunning side dish—each element designed to maximize flavor, satiety, and health benefits.

Why Make Greek Chickpea Salad on Eggplant Steaks?

Eggplants and chickpeas are Mediterranean staples, celebrated for their versatility, nutrition, and capacity to carry a broad spectrum of flavors. This dish combines them not only as a nod to Greek culinary tradition but also as a satisfying plant-based meal.

Rich in fiber from eggplants, chickpeas, cucumbers, and tomatoes.
Provides plant-based protein and healthy fats, making it filling and sustaining.
Abundant in micronutrients: Eggplant offers manganese and potassium, chickpeas deliver iron and magnesium, while tomatoes bring vitamin C and lycopene.
Vibrant and visually appealing, ideal for entertaining or meal prep.
Can be made gluten-free and dairy-free if needed.

Ingredients

This recipe builds layers of flavor using simple, fresh, and easily sourced ingredients.

Ingredient	Quantity	Notes
Red Wine Vinegar	3 1/2 Tbsp	Base of the dressing
Oregano Leaves	2 Tbsp, finely chopped, divided	Fresh preferred, dried if necessary
Dijon Mustard	1/2 tsp	Adds depth to the dressing
Kosher Salt & Black Pepper	To taste	Seasoning throughout
Olive Oil	6 Tbsp, divided	Extra-virgin for dressing & grilling
Canned Chickpeas	1 (15.5 oz) can, rinsed	Or 1.5 cups cooked
Red Onion	1/2 small, finely chopped	Preferably mild
Eggplants	2 medium (about 1 lb each), sliced lengthwise 1/2 inch thick	Forms “steaks”
Persian Cucumbers	4, quartered and sliced 1/3 inch thick	Regular cucumber can substitute
Mixed-color Grape/Cherry Tomatoes	12 oz, halved	For color & flavor
Flat-leaf Parsley	1/2 cup, finely chopped	Freshness & flavor
Feta Cheese	1 oz, finely grated or crumbled	Optional for topping

Step-by-Step Directions

Prepare the Vinaigrette:
In a large bowl, whisk together red wine vinegar, half the oregano, Dijon mustard, 1/4 teaspoon salt and pepper. Slowly drizzle in 4 tablespoons olive oil while whisking to emulsify. Transfer 2 tablespoons of this dressing to a small bowl and reserve for brushing the eggplant later.
Marinate the Chickpeas and Onion:
Add chickpeas and chopped red onion to the bowl with the remaining vinaigrette. Toss to combine and let marinate at room temperature for 10 minutes. This step infuses flavor and softens the onion.
Prepare and Grill the Eggplant Steaks:
Preheat a grill (or a grill pan) to medium-high heat. Brush both sides of eggplant slices with the remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Grill the slices until cooked through and marked, about 3-4 minutes per side. After grilling, brush both sides with the reserved vinaigrette for flavor.
Assemble the Salad:
To the marinated chickpeas, add cucumbers, halved tomatoes, chopped parsley, remaining oregano, and 1/4 teaspoon salt. Toss gently to coat.
Serve:
Lay eggplant steaks on plates and spoon a generous portion of the chickpea salad mixture over each. Top with a fine grating of feta cheese for a creamy, tangy finish.

Chef’s Tips

For extra flavor, sprinkle grilled eggplant with smoked paprika or za’atar before serving.
If omitting feta for a vegan version, finish with a drizzle of lemon-tahini sauce.
For added crunch, top with toasted pine nuts or pumpkin seeds.
This recipe works beautifully with leftover grilled vegetables or can be adapted with seasonal produce.

Nutrition Information (per serving)

Calories	383
Fat	24 g (4 g saturated)
Cholesterol	6 mg
Sodium	718 mg
Carbohydrate	36 g
Fiber	12 g
Total Sugars	12.5 g (0 g added sugar)
Protein	10 g

Ingredient Spotlight

Eggplant: Low in calories, high in dietary fiber and manganese, supporting digestion and bone health.
Chickpeas: A plant-based protein powerhouse, source of iron, magnesium, and complex carbohydrates, encouraging steady energy release.
Tomatoes: Delivering vitamin C, potassium, and lycopene, an antioxidant linked to heart and immune system health.
Olive Oil: Rich in heart-healthy monounsaturated fats and polyphenols which may support inflammation reduction.
Oregano and Parsley: Fresh herbs offer antioxidants and a boost of micronutrients.

Variations and Serving Ideas

This recipe is flexible and encourages adaptations according to taste, season, or dietary needs:

Add roasted red peppers for smokiness and sweet depth.
Swap feta for vegan cheese or omit for a dairy-free version.
Stuff the salad and eggplant into warm pita bread for a hearty sandwich wrap.
Enhance with sun-dried tomatoes or kalamata olives.
For extra protein, serve alongside grilled chicken or fish.

Meal Prep & Storage

Chickpea salad stores well for up to 3 days, covered, in the refrigerator. Flavors deepen as it sits.
Grilled eggplant is best fresh but can be reheated gently in a skillet or oven.
Keep feta separate until serving to maintain its texture, especially if making ahead.

Health Benefits at a Glance

Supports digestive health: Abundant fiber from legumes and vegetables promotes regularity.
Bone and immune support: Key nutrients like manganese (eggplant), vitamin C (tomato), and iron (chickpeas).
Plant-based nutrition: Entirely vegetarian and easily veganized; heart-healthy fats from olive oil, protein from chickpeas, and crucial antioxidants from herbs and produce.

Tips for Perfect Eggplant Steaks

Cut eggplant evenly for uniform cooking and ideal texture.
If bitterness is an issue, salt eggplant slices for 30 minutes, then rinse and pat dry before grilling.
Grill until tender but not mushy for a “steak-like” texture.

Nutritional FAQs

Q: Is this recipe gluten-free?

A: Yes, as written, the recipe contains no gluten. Always check labels, especially for mustard or feta, if sensitivities are present.

Q: Can I make this recipe vegan?

A: Absolutely. Omit or replace the feta cheese with a dairy-free alternative. All other ingredients are plant-based.

Q: How can I add more protein?

A: Add more chickpeas or top with grilled tofu. Alternatively, serve as a side with grilled fish or poultry.

Q: Is it suitable for meal prep?

A: The chickpea salad is great for meal prep and can be made up to three days in advance. Add eggplant and cheese just before serving for best texture.

Expert Tips for Success

Taste and adjust: As with most salads, taste as you go. Adjust vinegar, oil, and salt as needed to match your palate.
Seasonal flexibility: Substitute heirloom tomatoes or English cucumbers if available, and experiment with herbs like dill or mint.
Presentation: Serve on a large platter for a beautiful, shareable centerpiece at gatherings.

Conclusion

The Greek Chickpea Salad on Eggplant Steaks offers a flavorful, filling, and health-conscious meal that fits seamlessly into a Mediterranean-inspired lifestyle. It’s ideal for vegetarians, those seeking to incorporate more plant-based meals, or anyone who values robust flavors and high nutrition. Adjust the recipe to your taste and dietary requirements, and enjoy the best of summer produce with every bite!

References

Author

Sneha TeteBeauty & Lifestyle Writer

Sneha is a relationships and lifestyle writer with a strong foundation in applied linguistics and certified training in relationship coaching. She brings over five years of writing experience to thebridalbox, crafting thoughtful, research-driven content that empowers readers to build healthier relationships, boost emotional well-being, and embrace holistic living.

Read full bio of Sneha Tete