Chickpea Salad with Grilled Vegetables
A colorful and hearty Mediterranean-style salad featuring smoky grilled vegetables tossed with protein-rich chickpeas, fresh herbs, and a tangy lemon-olive oil dressing. Perfect as a light main course or a vibrant side dish.
⏱ Time
Prep: 15 minutes
Cook: 15–20 minutes
Total: 30–35 minutes
Ingredients
For the salad:
1 can (400g) chickpeas, drained and rinsed
1 medium zucchini, sliced into rounds
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, cut into wedges
1 medium eggplant, cut into half-moons (optional)
2 tbsp olive oil (for grilling)
½ cup cherry tomatoes, halved
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped (optional)
¼ cup crumbled feta cheese (optional but recommended)
For the dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp Dijon mustard (optional, for creaminess)
1 garlic clove, finely minced
½ tsp dried oregano
Salt and black pepper, to taste
Instructions
1. Prepare the vegetables:
Toss zucchini, peppers, onion, and eggplant with 2 tbsp olive oil, salt, and pepper.
2. Grill the vegetables:
Heat a grill pan or outdoor grill over medium-high heat.
Grill vegetables for 3–5 minutes per side until tender and slightly charred.
Remove and let cool slightly, then chop into bite-sized pieces.
3. Make the dressing:
In a small bowl, whisk together olive oil, lemon juice, Dijon, garlic, oregano, salt, and pepper.
4. Assemble the salad:
In a large bowl, combine chickpeas, grilled vegetables, cherry tomatoes, parsley, and mint. Drizzle with dressing and toss gently.
5. Add toppings:
Sprinkle crumbled feta on top before serving.
Notes & Tips
Add olives or sun-dried tomatoes for extra Mediterranean flavor.
For extra protein, mix in grilled chicken or tofu.
Best served slightly warm or at room temperature.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
Yes! Grill the veggies and store separately. Combine with chickpeas and dressing right before serving.
Q: Can I roast instead of grill?
Absolutely. Roast vegetables at 200°C (400°F) for 20–25 minutes until golden and tender.
Nutrition information
Calories: ~280 kcal
Protein: 9g
Carbs: 32g
Fat: 14g
Fiber: 9g