Grilled Eggplant and Chickpea Salad
Ingredients
- 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
Instructions
- 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.
Notes
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.
Cholesterol; 819mg Sodium. Exchanges: 3 1/2 Grain (Starch); 1 Lean Meat; 4 Vegetable; 3 1/2 Fat.
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