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Grilled Eggplant and Chickpea Salad
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Servings
6
servings
Ingredients
1x
2x
3x
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.
Keyword
gluten-free, grill, vegetarian
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