🥗Smoky, spicy, and bursting with flavour — this plant-based salad is a must-try.🌶️💚 Packed with protein from chickpeas and deep roasted notes from eggplant and peppers, it’s nourishing, satisfying and irresistibly good. Perfect as a main dish or hearty side, served warm or cold — on toast, in wraps, or straight from the bowl 🍽️ Made with simple, wholesome ingredients and ready in under an hour! Whether you’re meal prepping for the week or feeding a crowd, this dish delivers bold taste and goodness in every bite. Minimal effort, maximum flavour — a go-to for any season.🌿
🍆🌶️ A salad that tells a story with every bite — smoky, tender, hearty, and herby.🥗✨ This is not your average bowl of greens. This is a celebration of roasted flavours, Mediterranean soul, and satisfying textures. Imagine eggplant cubes turning golden and buttery in the oven. Picture red peppers releasing their natural sweetness as they char slightly. Feel the warmth of chickpeas that add body and comfort to every forkful. Now stir in dill — fresh, green, and aromatic — like a breeze through a herb garden.🌿
🌿 It’s the kind of salad you crave in late summer or early autumn. Something nourishing, bold, and unforgettable. It works for lunch, dinner, or lazy weekend spreads. You can stuff it into a wrap, serve it beside grilled halloumi, or simply enjoy it on its own. No fancy dressing needed — just olive oil, salt, and time. It’s wholesome, but far from boring. Vegan by nature, rich in fibre and flavour. It feels indulgent, even though it’s light. A keeper for everyday wellness and effortless meals.🍽️
🧅🌶️🥗 Smoky, spicy, and packed with plant-based protein — perfect for toast, wraps, or a healthy side!
🌱 You’re about to discover a salad that redefines simplicity and elegance. Imagine silky roasted aubergines mingling with tender chickpeas and sweet red peppers. It’s warm, vibrant, and full of earthy Mediterranean charm. No fancy ingredients, just real vegetables transformed into something unforgettable. One bite and you’ll wonder why you ever settled for dull salads. The roasted veggies release a natural sweetness that balances perfectly with the slight heat from the red pepper flakes. The fresh dill lifts the dish with a herbaceous brightness.🌿
💚 Whether served warm or chilled, it’s always comforting and nourishing. You can eat it as a main, a side, or even spoon it into a wrap or flatbread. It’s ready in under an hour but tastes like it cooked all afternoon. It’s ideal for busy days when you still want something homemade and full of flavour. Vegan, gluten-free, and incredibly satisfying — what more could you ask for? Every forkful is soft, spiced, and kissed by the oven. It’s a hug in salad form — rustic, roasted, and refreshingly light. Let’s turn humble ingredients into something magical ✨.
⏱ Quick Overview
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Difficulty: Easy
Easy enough for busy weekdays, beautiful enough for guests. 🌿
⭐ Why You’ll Love This Recipe
- 🌱 Naturally vegan – no substitutions required, just real, whole ingredients.
- 🥣 Incredibly filling – thanks to the fibre-rich eggplant and hearty chickpeas.
- 🔥 Bold roasted flavours – no blandness here, only smoky depth.
- 🕒 Quick to prepare – most of the work happens in the oven.
- 🌿 Fresh and herbaceous – dill lifts the entire dish with its brightness.
- 🥗 Versatile – serve warm, cold, in wraps or as a side.
- 🍆 Budget-friendly – made with accessible and affordable ingredients.
🧾 Nutrition Per Serving (makes 4 servings)
Calories: 174 kcal
Protein: 6.2 g
Carbohydrates: 22.4 g
Sugars: 6.3 g
Fibre: 6.7 g
Fat: 7.1 g
Saturated fat: 1.0 g
Sodium: 159 mg
🍽️ Kitchen Tools and 🛠️ Equipment Needed🔪
🥣 Mixing bowl
🔪 Sharp knife & cutting board
🧄 Garlic press (optional)
🧊 Baking tray
🧻 Baking paper/parchment
🔥 Oven or air fryer
⚙️ Spoon or spatula
💡 How to Make It (Step-by-step)
Step 1: Preheat the Oven
Set your oven to 220°C (430°F).
💡Always start with a hot oven for the best caramelisation.
Step 2: Prepare the Vegetables
Dice the aubergines, peppers, and onion into bite-sized pieces.
💡Uniform cuts ensure even roasting and texture.
Step 3: Season and Oil
Toss the vegetables with olive oil, salt, pepper, and red pepper flakes.
💡Use your hands to massage in the seasoning — more coverage, more flavour!
Step 4: Roast the Vegetables
Spread the vegetables on a tray and roast for 35–40 minutes, flipping halfway.
💡Turning them once prevents burning and ensures even browning.
Step 5: Prepare the Chickpeas
Rinse, drain, and pat the chickpeas dry before adding them.
💡Dry chickpeas absorb flavours better and won’t water down the salad.
Step 6: Combine Everything
In a large bowl, mix the roasted veg with the chickpeas and fresh dill.
💡Add dill at the end to keep its colour and aroma intact.
Step 7: Season to Taste
Add extra salt, pepper, or chilli if needed.
💡Don’t rush — taste as you go to adjust perfectly.
Step 8: Let It Rest
Allow the salad to sit for 5–10 minutes before serving.
💡This resting period helps the flavours blend beautifully.
Step 9: Serve Your Way
Spoon it into bowls, wraps, or plates — hot or cold.
💡Excellent with warm pita, rice, or grilled cheese.
Step 10: Store for Later
Pack leftovers into a sealed container and refrigerate.
💡Tastes even better the next day!
💡 Line your baking tray for easier clean-up.
💡 Uniform pieces roast more evenly.
💡 Add extra spice if you like it hot!
💡 They should be soft, slightly charred and golden.
💡 Use canned chickpeas or boil your own — both work well.
💡 It gets even tastier as it rests!
💡 Delicious with sourdough, pita, or grain bowls.
🥣 Ingredients:
- 🥫 400 g cooked chickpeas (or 200 g dry, soaked & boiled)
- 🍆 2 medium eggplants
- 🌶️ 2 red bell peppers
- 🧅 1 medium onion
- 🌿 1 bunch fresh dill
- 🫒 1 tbsp olive oil
- 🧂 Salt & black pepper to taste
- 🌶️ Red pepper flakes to taste
🧊 Storage & Freshness Tips
- ❄️ Store in an airtight container in the fridge for up to 4 days.
- 🍽️ Tastes even better on the second day — more flavour meld.
- 🔁 Can be gently reheated in a skillet with a splash of water.
- 🧊 Not suitable for freezing — texture will suffer.
- 🥙 Use leftovers in wraps or grain bowls for meal prep.
📅 Nutritional Benefits
- High in dietary fibre to support digestion 🥗
- Rich in plant-based protein from chickpeas 🌱
- Low in saturated fat — heart-friendly choice 💚
- Full of antioxidants from roasted vegetables 🍆🌶️
- Packed with vitamins A, C, and B9 ✨
📅 Serving Suggestions
- 🥙 Serve in warm flatbreads or pita pockets
- 🍽️ Pair with grilled halloumi or tofu for a complete meal
- 🥗 Add to couscous or quinoa for a protein boost
- ♨️ Use as filling for wraps with a dollop of hummus
- ❄️ Eat cold straight from the fridge as a midnight snack
It’s a hug in salad form — rustic, roasted, and refreshingly light.
✅ Top 20 Tips
💡Roast the veggies on parchment paper for easier cleanup.
💡Cut eggplant slightly larger than pepper to match texture after roasting.
💡Soak chickpeas overnight if using dry ones for better softness.
💡Use smoked paprika instead of chilli flakes for a smoky twist.
💡Add a squeeze of lemon juice right before serving.
💡Toss in toasted pine nuts or sunflower seeds for crunch.
💡Replace dill with parsley or coriander for variety.
💡Sprinkle crumbled feta if you’re not keeping it vegan.
💡Roast garlic alongside vegetables and mix into salad.
💡Chill it fully and serve on lettuce cups for a party.
💡Use leftovers in a grain bowl with bulgur or rice.
💡Drizzle with tahini for a creamy, nutty dressing.
💡Great make-ahead dish for potlucks or picnics.
💡Pair with tomato soup for a warm winter lunch.
💡Add roasted courgettes if you want to stretch the portion.
💡Sprinkle za’atar for a Middle Eastern vibe.
💡Balance spice with a touch of maple syrup or honey (optional).
💡Best served at room temperature for full flavour.
💡Use leftovers on toasted sourdough for a next-day bruschetta.
💡Mix in arugula or spinach to transform into a leafy salad.
🌿 Health Benefits of the Ingredients
🍆 Aubergine (eggplant) is rich in antioxidants like nasunin, which protects brain cells and reduces inflammation.
🥫 Chickpeas are an excellent plant-based protein source that supports digestion and blood sugar balance.
🧄 Garlic helps lower blood pressure and boosts immunity thanks to allicin.
🌿 Parsley is packed with vitamin K, promoting bone health and detoxification.
🍋 Lemon juice is alkalising and high in vitamin C, perfect for skin and immunity.
🧅 Red onion offers quercetin — a powerful anti-inflammatory and heart-protective compound.
🫒 Olive oil (Extra Virgin) is a cornerstone of the Mediterranean diet, supporting heart and brain health.
🧂 Cumin aids digestion and adds anti-bacterial properties to meals.
🌶️ Chilli flakes can boost metabolism and enhance fat burning naturally.
🍅 Tomatoes (optional addition) provide lycopene, which is great for skin and heart health.
Minimal effort, maximum flavour — a go-to for any season.🌿
♻️ 20 Professional Secrets
♻️ Always salt and rest your aubergine slices before roasting to remove bitterness.
♻️ Roast on parchment paper to prevent sticking and ensure even browning.
♻️ Toss chickpeas with olive oil before roasting for extra crunch and flavour.
♻️ Use freshly squeezed lemon juice — bottled versions lack brightness.
♻️ For deeper flavour, toast your cumin seeds before grinding.
♻️ Add a splash of balsamic vinegar to roasted veg for rich caramelisation.
♻️ Use a microplane for garlic to ensure even distribution in dressing.
♻️ Let salad rest for 15 minutes before serving — it allows flavours to marry.
♻️ Always taste and adjust salt and acidity at the end.
♻️ Roast aubergine cubes rather than slices to avoid sogginess.
♻️ Drain and rinse canned chickpeas thoroughly to remove excess sodium.
♻️ Serve salad warm or room temperature — never straight from the fridge.
♻️ Use a mix of herbs (mint + parsley + coriander) for an aromatic twist.
♻️ Sprinkle toasted seeds (sunflower, sesame) for added crunch and nutrition.
♻️ Cut aubergine evenly so it roasts uniformly and avoids burning.
♻️ Mix olive oil into dressing just before serving to preserve aroma.
♻️ If using tomatoes, deseed them to avoid excess moisture.
♻️ Use shallots instead of onions for a milder, gourmet touch.
♻️ Avoid overcrowding the baking tray — space = crispiness.
♻️ Finish with a drizzle of tahini for extra richness and Middle Eastern flair.
🎨 Creative Variations to Try
🧀 Feta Fantasy — Add crumbled feta cheese for a creamy, salty contrast.
🍠 Sweet Potato Spin — Roast cubes of sweet potato with the aubergine for a heartier salad.
🌾 Grain Bowl Edition — Toss with cooked quinoa, bulgur, or couscous for a complete meal.
🥑 Avocado Twist — Fold in chunks of ripe avocado for creamy richness.
🧆 Crunch Factor — Add toasted pine nuts, walnuts, or pistachios before serving.
❓ FAQ (10 Questions & Answers with Emojis)
Can I make this salad ahead of time?
Yes! It keeps well for up to 3 days in the fridge — just add herbs and lemon juice fresh.
Do I need to peel the aubergine?
No need — the skin adds texture and nutrients when roasted properly.
Can I serve it cold?
It’s best at room temperature or slightly warm for maximum flavour.
Is this recipe vegan?
Absolutely — it’s fully plant-based and naturally gluten-free too.
Can I grill instead of roast?
Yes, grilling adds smokiness — just watch closely to avoid burning.
What protein can I add?
Grilled chicken or halloumi works great if you want to make it heartier.
Can I use other legumes?
Sure! Try cannellini beans or lentils as a tasty chickpea alternative.
Is it spicy?
Only mildly — adjust the chilli flakes to your heat preference.
Can I batch roast and freeze the aubergine?
Yes, but texture softens — better to use fresh if possible.
How do I stop the aubergine from going mushy?
Roast at a high temperature (200°C) and don’t overcrowd the pan.
🎯 Common Mistakes to Avoid
🎯 Roasting eggplant without oil — it can turn rubbery and bitter instead of tender and caramelised
🎯 Using canned chickpeas without rinsing — the brine can overpower the dressing and muddy the flavour
🎯 Cutting eggplant too thin — it shrinks excessively and may burn before softening
🎯 Skipping the resting time after roasting — warm eggplant needs to cool slightly to absorb dressing properly
🎯 Overdressing the salad — too much oil or lemon can drown the natural flavours and make it soggy
🎯 Forgetting to salt the eggplant before roasting — this step draws out moisture and improves texture
🎯 Using raw garlic in the dressing — it can be harsh and overpowering unless mellowed with heat or acid
🎯 Not toasting spices — cumin or coriander seeds taste flat unless briefly warmed to release aroma
🎯 Ignoring texture balance — too many soft ingredients without crunch (like nuts or seeds) can make the salad monotonous
🎯 Serving straight from the fridge — cold eggplant loses its richness; room temperature brings out the best flavour
🌍 Variations Around the World
🇬🇧 United Kingdom – Add roasted parsnips and mint yoghurt dressing for a comforting British twist
🇫🇷 France – Use herbes de Provence, goat’s cheese and a drizzle of walnut oil for a Provençal flair
🇩🇪 Germany – Mix in pickled red onions and smoked paprika for a bold, earthy version
🇮🇹 Italy – Add cherry tomatoes, basil and balsamic glaze for a Mediterranean touch
🇯🇵 Japan – Use miso dressing, sesame seeds and grilled aubergine slices for umami depth
🇸🇪 Sweden – Incorporate dill, mustard vinaigrette and pickled cucumbers for a Nordic profile
🇺🇸 United States – Add avocado, corn and chipotle dressing for a smoky Southwest-style salad
🇬🇷 Greece – Mix in olives, feta and oregano for a classic Greek interpretation
🇲🇽 Mexico – Add black beans, lime juice and roasted jalapeños for a spicy, vibrant twist
🇹🇭 Thailand – Use lime, coriander, chilli and crushed peanuts for a fragrant, crunchy variation
🍣 Perfect Pairings
🍞 Warm pita bread – soft and chewy, perfect for scooping up salad and soaking up dressing
🍷 Dry rosé wine – light and fruity, it complements the roasted notes and lemony brightness
🥣 Tahini sauce – creamy and nutty, it adds depth and richness to the dish
🥗 Arugula salad with citrus – peppery greens and orange segments balance the earthiness of eggplant
🍋 Lemon yoghurt dip – tangy and cooling, ideal alongside warm chickpeas and spices
🍅 Tomato bruschetta – fresh and acidic, it lifts the savoury tones of the salad
🧀 Crumbled feta – salty and creamy, it contrasts beautifully with roasted vegetables
🍚 Herbed couscous – light and fluffy, it turns the salad into a full meal
🥒 Pickled vegetables – crunchy and sharp, they add contrast and brightness
🫒 Olive tapenade – briny and intense, it enhances the Mediterranean character of the dish
🍆 This salad is bold, fresh, and fuss-free.A celebration of roasted vegetables and creamy chickpeas, all brought to life with dill and spice. It’s a go-to dish that fits any mood or moment — satisfying, healthy, and full of heart. This dish is humble in effort, yet rich in reward. Every ingredient brings something to the table — quite literally. Whether you serve it hot or cold, it fills your kitchen with aromas that linger and memories that last. It’s the kind of salad that doesn’t ask for attention but always gets it. Easy enough for busy weekdays, beautiful enough for guests. 🌿
🍆🌶️ You’ll find yourself coming back to it over and over again. Its simplicity is its strength, and its taste speaks for itself. Each forkful is a balance of warmth, spice, and freshness. There’s nothing bland here — only bold, honest flavours. It gives you the satisfaction of a full meal, yet keeps things light and clean. This is comfort food with a conscience. A salad that feels like home, wherever you are. Share it, store it, make it again. Deliciousness, redefined in a single tray. Let your oven do the work — and your taste buds reap the joy.💚
