Grilled Eggplant and Chickpea Salad

This simple salad combined grilled or baked eggplant, canned chickpeas, and feta to make a delicious salad for lunch or as a dinner side. This salad also doesn't have any lettuce if you're into that.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the eggplant, then slice into 1/2" slices. Lightly salt both side, and let sit for 10 minutes on paper towels. Pat dry

Step 2

On a grill pan or skillet, cook the eggplant over medium heat, flipping occasionally, until fully cooked, about 10-15 minutes. Season with pepper, garlic powder, and onion powder

Step 3

Meanwhile, drain and rinse a can of chickpeas. Add to a large bowl. Cut up the rest of your vegetables and add them and the feta to the bowl

Step 4

In a small bowl, mix together the dressing. Pour over the salad

Step 5

When the eggplant is done, cut into bite sized pieces and mix into the salad. Serve

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