Go Back
+ servings
Print Recipe
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 Time20 mins
Cook Time5 mins
Total Time25 mins
Course: Entrees, Salads
Cuisine: Mediterranean
Keyword: Vegan, Vegetarian
Servings: 4 Cups
Calories: 126kcal


The Dressing:


  • 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.


Weight Watchers Points: 4 (Points+), 3 (Old Points)


Serving: 1Cup | Calories: 126kcal | Carbohydrates: 12g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 412mg | Potassium: 506mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1255IU | Vitamin C: 63.9mg | Calcium: 37mg | Iron: 1.2mg