Grilled Eggplant & Zucchini Salad Recipe With Feta, Chickpeas & Mint
Grilled Eggplant and Zucchini Salad is a flavorful and hearty dish that combines tender grilled vegetables with creamy chickpeas, tangy feta cheese, and refreshing mint. This salad is dressed simply with olive oil, lemon juice, salt, and pepper, allowing the smoky flavors of the grilled eggplant and zucchini to shine through. Perfect for a light and satisfying meal or as a colorful side dish for your next barbecue or gathering. Enjoy this vibrant and nutritious salad warm or at room temperature!
— Constant Cookbook
Ingredients
- 1 (1 1/2 lb.) eggplant
- 2 large zucchini
- 1 1/2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 (14 oz.) can chickpeas, drained & rinsed
- 1/4 cup crumbled feta cheese
- 5 large mint leaves, thinly sliced
- Juice of 1 lemon
Instructions
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
6 cups
Nutrition
- Serving Size: 1 Cup
- Calories: 172.5 kcal
- Carbohydrate Content: 26.3 g
- Protein Content: 6 g
- Fat Content: 5.7 g
- Saturated Fat Content: 1.5 g
- Cholesterol Content: 5.6 mg
- Sodium Content: 478.8 mg
- Fiber Content: 7.1 g
- Sugar Content: 5.7 g
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