Description
This simple salad combined grilled or baked eggplant, canned chickpeas, and feta cheese to make a delicious salad for a lunch or dinner side. This salad also doesn't have any lettuce if you're into that, and uses a homemade salad dressing. You can also check out any of my other salad recipes or salad dressings.
Time
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$1.61
Ingredients
Serving(s)
Roasted Eggplant
- 1 medium Eggplant
- 1 tbsp Extra virgin olive oil
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Black pepper, ground
- Large pinch Salt
Salad Veggies
- 15.5 oz can Chickpeas, drained and rinsed
- 2 medium Bell pepper
- 1 medium Onion
- 4 medium Tomato
- 1/4 cup Feta cheese
Dressing
- 1 tbsp White vinegar
- 1 tbsp Extra virgin olive oil
- 1 tbsp Lemon juice
- 1 tbsp Parsley, dried
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Black pepper, ground
- 1/4 tsp Salt
Instructions
Cook Mode Off: Prevents screen dimming
- Wash the eggplant, then slice into 1/2" slices. Lightly salt both sides, and let sit for 10 minutes on paper towels. Pat dry
- In a skillet or grill pan, cook the eggplant with olive oil over medium heat, flipping occasionally, until fully cooked, about 10-15 minutes. Season with black pepper, garlic powder, and onion powder
- Meanwhile, drain and rinse a can of chickpeas. Add to a large bowl. Cut up the rest of your vegetables and add them and the feta to the bowl
- In a small bowl, mix together the dressing - olive oil, white vinegar, lemon juice, parsley, garlic powder, onion powder, black pepper, and salt. Pour over the salad
- When the eggplant is done, cut into bite sized pieces and mix into the salad. Serve
Nutrition Facts