Chickpea Salad with Grilled Eggplant
Mediterranean flavoured chickpeas with grilled eggplant served on a bed of fresh spinach
Servings: 4
Calories: 410kcal
Ingredients
- 1 large eggplant cut into ¼ inch slices
- 2 cups chickpeas
- ½ cup Ajvar or 2 roasted red peppers, chopped
- 1 cup feta cheese crumbled
- ½ cup Spanish olives or black olives
- 6 cups spinach
Dressing:
- 2 Tablespoons Olive Oil
- 1 Tablespoon balsamic vinegar
- 1 Tablespoons Tamari
- 2 cloves garlic minced
Instructions
- Combine the chickpeas, Avjar, feta cheese and olives to make the chickpea salad.
- Heat a grill pan, or grill to medium high heat. Mix together the olive oil, balsamic vinegar, tamari, and minced garlic to make the dressing.
- Brush both side of each slice of eggplant with the dressing and grill turning once. Each side should cook for about 3-4 minutes.
- Place the spinach on your plate or bowl, add the slices of grilled eggplant, then top with the chickpea salad mixture. Drizzle any remaining dressing over each salad and enjoy!
Notes
1. The chickpea salad can be made ahead of time and keep in the fridge
Nutrition
Calories: 410kcal