Eggplant and Chickpea Salad with Farro and Minty Yogurt
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Eggplant and chickpea salad with farro and lemon-mint yogurt is a plant-powered main or side dish that is hearty, fiber-filled, and make-ahead friendly.
  • 1 medium globe eggplant, diced
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 4 Tbsp. extra-virgin olive oil, divided, plus more for drizzling overtop
  • 1 tsp. ground cumin
  • ½ tsp. dried oregano
  • ½ tsp. garlic powder
  • ½ tsp. kosher salt
  • ¼ tsp. freshly ground black pepper
  • 1 cup dry farro
  • 3 cups lower sodium vegetable broth
  • 1 cup plain whole-milk Greek yogurt
  • 1 tsp. lemon zest, plus 4 tsp. fresh lemon juice
  • 2 Tbsp. fresh chopped mint, plus more for garnish
  • 1 cup halved cherry tomatoes
  • 3 Tbsp. roughly chopped pistachios
  1. Preheat oven to 400°F. Line a rimmed baking sheet with foil.
  2. Place eggplant and chickpeas in a large bowl. Add 3 Tbsp. of the oil, cumin, oregano, garlic powder, salt, and pepper; toss to combine. Spread mixture on prepared baking sheet. Roast for 25 to 30 minutes, tossing one halfway through.
  3. In the meantime, bring farro and broth to a boil in a saucepan over medium-high. Cover, reduce heat to low, and cook until al dente, about 25 to 30 minutes. Drain excess broth. Set aside to slightly cool.
  4. Place yogurt, lemon zest, 2 tsp. lemon juice, and 1 Tbsp. of the mint in a bowl; mix to combine. Spread yogurt mixture evenly on 4 plates.
  5. Place eggplant, chickpeas, and farro in a large bowl. Add remaining 1 Tbsp. oil, 2 tsp. lemon juice, 1 Tbsp. mint, and tomatoes; toss to combine. Divide mixture evenly over yogurt. Scatter pistachios overtop. Drizzle with additional olive oil, if desired.
Recipe by Dishing Out Health at