Grilled Eggplant and Chickpea Salad

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings


  • 4 tablespoons olive oil
  • 3 medium eggplants thickly sliced
  • 2 red bell peppers seeded and quartered
  • 2 yellow bell peppers seeded and quartered
  • 1 tablespoon dried thyme
  • sea salt and freshly ground black pepper to taste
  • 1 lemon juiced
  • 1/4 teaspoon red pepper flakes or to taste
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1 15-oz. can chickpeas drained and rinsed
  • 1 medium red onion chopped
  • 1 cup black olives pitted
  • 1 cup crumbled feta cheese
  • 6 pita bread rounds grilled


  • In a large bowl, add 2 tablespoons olive oil, eggplants, peppers, thyme and sea salt and freshly ground black pepper to taste. Stir to combine.
  • On an indoor or outdoor grill, over medium-high heat, grill eggplant and peppers 4 to 5 minutes per side until golden.
  • In small bowl, add remaining olive oil, lemon juice, red pepper flakes, mint, cilantro and sea salt and freshly ground pepper to taste.
  • In a large bowl, add grilled vegetables, chickpeas, olives, feta and vinaigrette. Serve salad with grilled pitas.


SERVING SUGGESTION: Sliced beef steak tomatoes.
VEGETARIAN: No changes necessary.
GLUTEN FREE: Make sure black olives and pitas are gluten free.
NUTRITION: 558 Calories; 20g Fat; 19g Protein; 80g Carbohydrate; 16g Dietary Fiber; 22mg
Cholesterol; 819mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1 Lean Meat; 4 Vegetable; 3 1/2 Fat.
Keyword gluten-free, grill, vegetarian
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