chickpea, artichoke, and roasted eggplant pitas.
This recipe started from a very different place than it ended up. I set out, originally, to create a few versions of lavash flatbread sandwiches to share on my Substack (to which you should subscribe, if you haven't already). I ended up running out of lavash before I was able to finish the recipe list I had planned, which was largely in part because I became totally obsessed with the BLT version (which, yes, will be on my Substack).
As it turns out, lavash flatbread isn’t an item every store has; and with a cart full of groceries intended for that project, I had to pivot — my other choices, of course, being to drive out to Trader Joe’s and get the flatbread, or put all of the many items back (ugh).
So I picked up pita bread, which Evan and I both love as a variance from regular sandwich bread anyway.
I also, randomly, decided to buy baby eggplants, which I didn’t realize went perfectly with my chickpea pita idea until I had gotten home. They’re perfect, really — chewy but soft, caramelized and slightly sweet, earthy and pleasantly savory. They balance well with the creamy, tangy, bright chickpea salad, and work exceptionally well in sandwich form.
(Are pitas sandwiches? Discuss.)
The chickpea and artichoke salad is something I developed years and years ago and whip up for lunches whenever I’m feeling particularly health-conscious. It’s similar to a chicken or tuna salad but decidedly different in taste, taking on a more earthy, mustard-forward flavor that works well for summertime. Naturally, it is packed with protein, vegetarian, and easy enough to make vegan (swap for vegan mayo), so it’s particularly useful in serving for meatless diets. Don’t overthink it: it should be tasty, not overly tangy, not overly mustardy. Tweak it to your tastes as needed.
I’d highly recommend checking out the air fryer directions for the eggplant if you need to make a serving or two quickly — it takes about half the time. It also, though, only fits about half the eggplant, so if you plan to meal prep, I’d recommend throwing a big batch in the oven, instead.
Both directions are there so that you can choose your own adventure.
Enjoy!
Serves 4
INGREDIENTS
5 baby eggplants, sliced into 1/4-inch slices*
1/4 cup olive oil
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon lemon juice
Salt, to taste
Pepper, to taste
1 (15.5-ounce) can chickpeas, drained
1/2 cup marinated, quartered artichokes, drained and very roughly chopped
1 small shallot, finely chopped (about 1 tablespoon chopped)
1 tablespoon finely chopped parsley
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
4 pitas, warmed*
Sprouts, microgreens, arugula, or your favorite leafy green, for topping
RECIPE
Oven directions:
Preheat the oven to 400 F.
Add the sliced eggplant to a bowl. Toss with the olive oil, dried parsley, garlic powder, and lemon juice. Add a pinch of salt and pepper — you can add more after roasting, if needed.
Arrange the eggplant on a parchment-lined sheet tray. Add to the oven and roast for 12 minutes, then flip and roast for another 12 minutes or until browned and tender, but not crisp.
Remove from the oven and let cool slightly before serving.
Air fryer directions:
Preheat the air fryer to 400 F.
Add the sliced eggplant to a bowl. Toss with the olive oil, dried parsley, garlic powder, and lemon juice. Add a pinch of salt and pepper — you can add more after roasting, if needed.
Arrange the eggplant in the air fryer basket, avoiding any overlapping. Air fry for 10 minutes, flipping once halfway through. Remove and let cool before serving.
To make the chickpea salad, add drained chickpeas to a large bowl. Using a potato masher or large fork, mash the chickpeas until paste-like, leaving a few beans whole for texture.
Add the artichokes and shallots and combine, then use a spatula to mix in the parsley, mayonnaise, mustard, lemon juice, and a pinch each of salt and pepper.*
To build the pitas, slice the pita in half and open. Stuff first with several slices of eggplant, then spoon the chickpea salad into the pita. Lastly, add sprouts and serve.
The eggplant and chickpea salad can be stored in sealed containers in the refrigerator for 3 to 4 days.
NOTES:
*You can also just use regular eggplants. Cut into rounds about 1/4-inch thick. If using baby, I recommend slicing from top to bottom, creating long slices.
*Warm the pitas by microwaving for 15 seconds.
How the eggplant will look after roasting — the top comes right off, or you can slice it off before roasting.
For reference, this is an air-fried version: It’s slightly more crispy on top, with a more golden color.
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