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5
from 1 vote
Grilled Vegetable, Chickpea & Caper Salad {Vegan}
Grill up some vegetables and toss them with chickpeas, capers and a Dijon vinaigrette for a delicious vegan entree or side dish.
Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
Course:
Entrees, Salads
Cuisine:
Mediterranean
Keyword:
Vegan, Vegetarian
Servings:
4
Cups
Calories:
126
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
1
red bell pepper
quartered
2
medium zucchini
cut into ½-inch thick strips
1
medium summer squash
cut into ½-inch thick strips
1
tablespoon
olive oil
¼
teaspoon
salt
¼
teaspoon
ground pepper
1
cup
low-sodium chickpeas
drained
1
tablespoon
drained capers
6
basil leaves
thinly sliced
The Dressing:
2 ½
teaspoons
white wine vinegar
½
teaspoon
minced shallots
1
teaspoon
Dijon mustard
⅛
teaspoon
salt
⅛
teaspoon
ground pepper
2 ½
teaspoons
extra-virgin olive oil
Instructions
Preheat the grill to medium heat. Lightly coat the grill with cooking spray or oil.
Place the red bell pepper, zucchini and summer squash in a large bowl and toss with the olive oil, salt and pepper.
Grill the vegetable until just tender when pierced with a fork, about 2 minutes per side. Take care not to overcook the vegetables.
Cut the vegetables into chunks and transfer to a serving bowl. Add the chickpeas, capers and basil, and toss with the vinaigrette. Serve.
The Dressing:
In a small bowl, whisk together the white wine vinegar, shallots, Dijon mustard, salt and pepper until smooth.
While whisking slowly pour in the olive oil until the dressing is combined.
Notes
Weight Watchers Points: 4 (Points+), 3 (Old Points)
Nutrition
Serving:
1
Cup
|
Calories:
126
kcal
|
Carbohydrates:
12
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
412
mg
|
Potassium:
506
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1255
IU
|
Vitamin C:
63.9
mg
|
Calcium:
37
mg
|
Iron:
1.2
mg