Grilled Eggplant and Chickpea Salad

GF V NF SF Sep 25, 2023

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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

ROASTED EGGPLANT
- 1 medium (548 g) Eggplant
- 1 tbsp (15 g) Extra virgin olive oil
- 1/2 tsp (1.5 g) Garlic powder
- 1/2 tsp (1.5 g) Onion powder
- 1/4 tsp (0.75 g) Black pepper, ground
- Large pinch (0.75 g) Salt

SALAD VEGGIES
- 15.5 oz can (253 g) Chickpeas, drained and rinsed
- 2 medium (240 g) Bell pepper
- 1 medium (110 g) Onion
- 4 medium (400 g) Tomato
- 1/4 cup (38 g) Feta cheese

DRESSING
- 1 tbsp (15 g) White vinegar
- 1 tbsp (15 g) Extra virgin olive oil
- 1 tbsp (15 g) Lemon juice
- 1 tbsp (3 g) Parsley, dried
- 1/2 tsp (1.5 g) Garlic powder
- 1/2 tsp (1.5 g) Onion powder
- 1/4 tsp (0.75 g) Black pepper, ground
- 1/4 tsp (1.5 g) Salt

1. Wash the eggplant, then slice into 1/2" slices. Lightly salt both side, and let sit for 10 minutes on paper towels. Pat dry

2. 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 pepper, garlic powder, and onion powder

3. 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

4. In a small bowl, mix together the dressing - olive oil, white vinegar, lemon juice, parsley, garlic and onion powder, black pepper, and salt. Pour over the salad

5. When the eggplant is done, cut into bite sized pieces and mix into the salad. Serve

https://www.poormanprotein.com/recipes/eggplant-salad

Description

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

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Wash the eggplant, then slice into 1/2" slices. Lightly salt both side, 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 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 and 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

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Servings: 4

Calories: 265

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Total Fat: 12.0g (15 %)

Saturated Fat: 2.6g (13 %)

Polyunsaturated Fat: 1.8g

Monounsaturated Fat: 6.3g

Cholesterol: 8mg (3 %)

Sodium: 501mg (22 %)

Total Carbohydrate: 34.1g (12 %)

Fiber: 11.3g (40 %)

Net Carbs: 22.8g

Total Sugar: 13.9g

Protein: 9.1g (18 %)

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Vitamin B12: 0.16mcg (7 %)

Vitamin D: 0.04mcg (0 %)

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Calcium: 114mg (9 %)

Iron: 1.77mg (10 %)

Magnesium: 61mg (15 %)

Potassium: 827mg (18 %)

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Glycemic Index

26.2

Glycemic Load

9.5

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