Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint
Serve this salad of grilled eggplant and zucchini, feta, chickpeas and mint as a vegetarian entree, or use it as a side dish at your next barbecue.
Entrees, Salads, Side Dishes
Grilling Recipes, Vegetarian
Dara Michalski | Cookin' Canuck
1 ½ pound eggplant
freshly ground black pepper
14 ounce can chickpeas, drained & rinsed
crumbled feta cheese
large mint leaves
juice of 1 lemon
Preheat the grill to medium heat.
Cut the eggplant into ¾-inch slices. Cut the zucchini in half crosswise. Cut each half into ½-inch slices.
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
Serve warm or at room temperature.
Weight Watchers Points: 2 (Freestyle SmartPoints), 4 (Points+)