Smoky Eggplant Tuna and Chickpea Salad

Elevate your salad game with this Smoky Eggplant Tuna and Chickpea Salad, a bold and nutritious dish brimming with flavor and texture. Tender, oven-roasted eggplant cubes infused with smoked paprika create a smoky depth, perfectly balanced by protein-packed chickpeas and luscious flakes of tuna in olive oil. Crisp red onion, fresh parsley, and a bright, zesty lemon-garlic dressing bring freshness and vibrancy to every bite. Ready in just 40 minutes, this hearty salad is easy to prepare and makes a satisfying meal for lunch or dinner. Serve it chilled or at room temperature for a crowd-pleasing option that’s healthy, delicious, and full of Mediterranean-inspired goodness! Perfect for meal prep, light gatherings, or a flavorful weekday treat.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large eggplant
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 15-ounce can canned chickpeas
• 1 5-ounce can canned tuna in olive oil
• 0.5 medium red onion
• 0.25 cup parsley
• 1 medium lemon
• 1 clove garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the eggplant into 1-inch cubes and spread them on the baking sheet.

Step 3

Drizzle 2 tablespoons of olive oil over the eggplant, then sprinkle with smoked paprika, salt, and black pepper.

Step 4

Toss the eggplant to coat evenly, then roast in the oven for 20–25 minutes, flipping halfway through, until tender and slightly charred. Remove and let it cool.

Step 5

Meanwhile, drain and rinse the chickpeas, and place them in a large mixing bowl.

Step 6

Drain the canned tuna and flake it into the bowl with the chickpeas.

Step 7

Finely chop the red onion and parsley, and add them to the bowl.

Step 8

In a small bowl, whisk together the remaining 1 tablespoon of olive oil, the juice of the lemon, minced garlic clove, and a pinch of salt and pepper.

Step 9

Add the roasted eggplant to the mixing bowl, then pour the dressing over the salad.

Step 10

Gently toss everything together until evenly combined. Taste and adjust seasoning if needed.

Step 11

Serve the salad immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld.

Nutrition Facts

Serving size	(1355.8g)

Amount per serving	% Daily Value*
Calories	1256.2

Total Fat 67.1g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 4.5g
Cholesterol 71mg	0%
Sodium 3622.7mg	0%
Total Carbohydrate 114.7g	0%
Dietary Fiber 39.4g	0%
Total Sugars 37.9g
Protein 57.6g	0%

Vitamin D 284IU	0%
Calcium 280.2mg	0%
Iron 10.2mg	0%
Potassium 2869.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.7%

Protein: 17.8%

Carbs: 35.5%