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5 from 1 vote

Grilled Eggplant & Zucchini Salad

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.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Entrees, Salads, Side Dishes
Cuisine: Mediterranean
Keyword: Grilling Recipes, Vegetarian
Servings: 6 Cups
Calories: 172.5kcal


  • 1 1 ½ pound eggplant
  • 2 large zucchini
  • 1 ½ tablespoons olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 14 ounce can chickpeas, drained & rinsed
  • ¼ cup crumbled feta cheese
  • 5 large mint leaves thinly sliced
  • 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+)


Serving: 1Cup | Calories: 172.5kcal | Carbohydrates: 26.3g | Protein: 6g | Fat: 5.7g | Saturated Fat: 1.5g | Cholesterol: 5.6mg | Sodium: 478.8mg | Potassium: 589.8mg | Fiber: 7.1g | Sugar: 5.7g