
By Paul Scally
Grilled Eggplant and Chickpea Salad
5 steps
Prep:15minCook:15min
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.
Updated at: Wed, 11 Dec 2024 01:56:09 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
10
Low
Nutrition per serving
Calories241.6 kcal (12%)
Total Fat11.6 g (17%)
Carbs28.6 g (11%)
Sugars9.7 g (11%)
Protein8.1 g (16%)
Sodium604.4 mg (30%)
Fiber8.7 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Eggplant
Rest of Vegetables

15.5 ozcan chickpeas
drained and rinsed

2red bell pepper
medium dice

1red onion
small, small dice

4roma tomatoes
medium dice

¼ cupcrumbled feta
Dressing
Instructions
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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