Name: Chickpea Salad with Grilled Vegetables for a Fresh Summer Feast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 can Chickpeas (can be substituted with cannellini beans); 1 medium Aubergine (Eggplant) (grilling enhances smoky flavor); 300 grams Cherry Tomatoes (cut in half for maximum flavor); 2 stalks Spring Onions (can be swapped with scallions); 2 pieces Flatbread/Pita (stale pieces work perfectly); 1/4 cup Zhough Dressing (consider substituting half an avocado for an oil-free option)

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As I sautéed the aubergine, the smoky aroma wafted through my kitchen, instantly transporting me to sun-soaked terraces in the Mediterranean. This Grilled Vegetable and Chickpea Salad with Zesty Zhough Dressing is my go-to recipe for a quick yet fulfilling meal. Packed with creamy chickpeas, charred vegetables, and a refreshing dressing, it’s a vibrant celebration of summer that’s also gluten-free and plant-based. Not only is this salad bursting with textures that delight the senses, but it also makes for an effortlessly nourishing dish that can be whipped up in no time. Whether you’re a busy home chef or just someone craving a wholesome change from fast food, this salad has something for everyone. Curious about how to bring this taste of summer to your table? Let’s dive in!

Why is this salad a summer must-try?

Vibrant flavors: This Chickpea Salad with Grilled Vegetables is a burst of color and taste, combining smoky aubergines with juicy cherry tomatoes. Each bite brings a refreshing zing from the zesty Zhough dressing.
Quick and easy: Perfect for busy weekdays, this recipe comes together effortlessly in under 30 minutes!
Gluten-free goodness: Enjoy a meal that accommodates dietary preferences while being hearty and satisfying.
Versatile options: Feel free to swap ingredients based on your pantry – cannellini beans or fried salted almonds work beautifully!
Crowd-pleasing: Whether served as a standalone dish or as a side to grilled meats, this salad is bound to impress family and friends alike.

Chickpea Salad with Grilled Vegetables Ingredients

For the Salad
• Chickpeas – A fantastic source of protein, these creamy legumes can be substituted with cannellini beans for a twist.
• Aubergine (Eggplant) – Grilling enhances its smoky flavor and meaty texture, making it a must-have in this salad.
• Cherry Tomatoes – Their natural sweetness shines when grilled; simply cut them in half for maximum flavor.
• Spring Onions – Adding a mild savoriness, these can be swapped with scallions if you prefer a similar taste.
• Flatbread/Pita – Creating delightful crunchy croutons; stale pieces work perfectly, or opt for fried salted almonds for a gluten-free crunch.

For the Dressing
• Zhough Dressing – This fresh blend of herbs, lemon zest, and spices elevates the salad; consider substituting half an avocado for a luscious, oil-free dressing.

Get all your ingredients ready, and you’ll be on your way to creating a scrumptious Chickpea Salad with Grilled Vegetables that brings summer right to your table!

Step‑by‑Step Instructions for Chickpea Salad with Grilled Vegetables

Step 1: Prepare the Dressing
In a mini food processor, combine fresh herbs, lemon zest, and spices to create a vibrant Zhough dressing. Blitz the ingredients until smooth, achieving a creamy consistency. This flavorful dressing will elevate your Chickpea Salad with Grilled Vegetables, offering a refreshing kick. Once blended, set the dressing aside and prepare to grill the vegetables.

Step 2: Grill the Vegetables
Heat a lightly greased frying pan over medium heat and add slices of aubergine and halved cherry tomatoes. Grill the vegetables for about 5-7 minutes, turning occasionally until you see enticing grill marks and the veggies begin to soften. The grilled aubergine should have a slightly charred exterior, while the tomatoes will express their sweetness, ready to be mixed into your salad.

Step 3: Fry the Flatbread
While the vegetables are grilling, cut your flatbread or pita into bite-sized pieces. In a clean pan, for added crunch, pan-fry the pieces on medium heat until golden brown and crisp, usually around 3-4 minutes. This crispy element will contribute texture to the Chickpea Salad with Grilled Vegetables, transforming it into a hearty dish that’s pleasant to the palate.

Step 4: Assemble the Salad
Gather your ingredients! On a large serving platter, combine the creamy chickpeas, the freshly grilled vegetables, and the crispy flatbread pieces. Gently toss them together to create a harmonious mix of flavors and textures. Ensuring even distribution of the assorted components will create an enticing presentation that’s as appealing as it is delicious.

Step 5: Finish and Serve
Drizzle the vibrant Zhough dressing over the assembled salad, allowing it to beautifully coat the ingredients. Taste the salad and adjust the seasoning if necessary, adding salt and pepper for a final touch if desired. Serve your Chickpea Salad with Grilled Vegetables immediately to enjoy the fresh flavors and delightful textures at their best!

Expert Tips for Chickpea Salad

Flavor Boosting: Use fresh herbs in the Zhough dressing for a vibrant and aromatic finish that elevates the chickpea salad.

Veggie Perfection: Grill vegetables until they are tender but not mushy—aim for that perfect char. This enhances the smoky flavor while maintaining their texture.

Crunchy Alternatives: If avoiding gluten, opt for fried salted almonds instead of flatbread for that satisfying crunch in your chickpea salad.

Taste Test: Always taste your salad before serving; adjusting seasoning can make a world of difference in flavor balance.

Make Ahead: You can prep the dressing up to 3 days in advance and store it in the fridge for easy assembly of the salad during busy weeks.

Chickpea Salad with Grilled Vegetables Variations

Feel free to let your creative juices flow and customize this dish to your liking!

Bean Swap: Try using cannellini beans instead of chickpeas for a creamy alternative that still packs a punch of protein.
Herb Exploration: Experiment with different herbs like basil or dill in the Zhough dressing to craft unique flavor profiles that keep things exciting.
Spice It Up: For a zesty kick, consider adding chili flakes or your favorite hot pepper into the dressing for an extra layer of heat.
Nutty Crunch: Replace the flatbread with fried salted almonds for a delightful crunch that complements the salad’s textures while keeping it gluten-free.
Roasted Veggies: If you prefer, roast the aubergine and cherry tomatoes in the oven for 30 minutes at 200° C (390° F)—this brings a different depth of flavor.
Creamy Twist: Blend half an avocado into the Zhough dressing for a rich and luscious oil-free option that still maintains that creamy goodness.
Pickled Onions: Add a touch of tang by tossing in some pickled red onions for a burst of flavor and a beautiful pop of color.
Fruity Additions: Enhance your salad with chunks of fresh mango or peach for a sweet contrast that pairs beautifully with the savory elements.

For additional ideas, consider serving this delightful salad alongside a warm bowl of Lemon Arugula Pasta Salad or a refreshing Cucumber Strawberry Salad to make a wholesome meal that speaks of summer.

How to Store and Freeze Chickpea Salad with Grilled Vegetables

Fridge: Store any leftover chickpea salad in an airtight container in the fridge for up to 1 day. Enjoy it cold for a refreshing snack!

Dressing: The Zhough dressing can be made ahead and stored separately in the fridge for up to 3 days. This keeps the flavors fresh and vibrant.

Freezer: For longer storage, you can freeze the grilled vegetables separately. They’ll keep well in the freezer for up to 3 months; just thaw before adding them to your salad.

Reheating: If using frozen veggies, reheat them gently in a skillet or microwave before mixing them with chickpeas and dressing for a quick meal.

What to Serve with Chickpea Salad with Grilled Vegetables

Enjoy a delightful meal by enhancing your Chickpea Salad with Grilled Vegetables with these tempting sides and pairings.

Creamy Hummus: Smooth and rich, hummus adds a delicious dip that complements the salad’s flavors and textures beautifully.
Crispy Flatbreads: Crunchy flatbreads or pita chips provide an irresistible texture and are perfect for scooping up the salad.
Refreshing Yogurt Sauce: A cool yogurt sauce with herbs can add a creamy, tangy element that balances the grilled vegetables.
Grilled Lemon Chicken: For meat lovers, juicy grilled lemon chicken brings an added protein boost while marinating in zesty flavors.
Quinoa Tabbouleh: This grain salad packed with fresh herbs and lemon offers a light, fluffy contrast to the chickpea salad.
Roasted Vegetable Skewers: Colorful, charred skewers of seasonal veggies enhance the grilled theme and deliver smoky flavor.
Chilled White Wine: A glass of chilled white wine, like Sauvignon Blanc, pairs elegantly with the fresh salad, enhancing the dining experience.
Fruit Sorbet: For a refreshing dessert, a scoop of fruit sorbet provides a light finish that’s perfect after this vibrant meal.

Pair any of these delightful options to create a full, nourishing experience that captures the essence of summer on your plate!

Make Ahead Options

These Chickpea Salad with Grilled Vegetables are a great solution for busy weeknights, saving you precious time without compromising on flavor! You can prepare the Zhough dressing up to 3 days in advance; just store it in an airtight container in the fridge to keep it fresh. Additionally, you can grill the vegetables and refrigerate them for up to 24 hours; this allows the smoky flavors to meld beautifully. When you’re ready to serve, simply mix the salad’s components together, drizzle with the dressing, and add the fried flatbread for that delightful crunch. Rest assured, your salad will be just as delicious, bursting with vibrant flavors and textures!

Chickpea Salad with Grilled Vegetables Recipe FAQs

How do I choose ripe chickpeas?
When selecting chickpeas, look for ones that are firm and hold their shape. If using canned chickpeas, check the expiration date, and ensure they are free from dark spots or mushiness. If you prefer dried chickpeas, soak them overnight and check for uniformity—discard any that are shriveled or discolored.

What’s the best way to store leftover chickpea salad?
Store any leftover chickpea salad in an airtight container in the fridge for up to 1 day. Make sure to keep the dressing separate if you want to maintain the crisp texture of the grilled vegetables and flatbread. Enjoy it cold for a quick, refreshing snack!

Can I freeze grilled vegetables for the salad?
Absolutely! To freeze your grilled vegetables, allow them to cool completely, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to use them, just thaw them overnight in the fridge and reheat gently before adding them to your salad.

How do I prevent my vegetables from getting mushy when grilling?
To maintain a delightful texture, aim to grill your vegetables until they’re tender but not mushy—this generally takes about 5-7 minutes over medium heat. Keep an eye on them and turn occasionally to achieve those perfect grill marks while ensuring they hold their shape.

Is this salad vegan and gluten-free?
Yes! This Chickpea Salad with Grilled Vegetables is both vegan and gluten-free. However, be sure to use gluten-free flatbreads or substitute with fried salted almonds for that crunchy topping if you need to avoid gluten entirely.

Can I prepare the zhough dressing in advance?
Absolutely! You can prepare the Zhough dressing up to 3 days in advance. Just blend all the ingredients, store it in an airtight container, and refrigerate. It’ll retain its vibrant flavors and aromas, making your salad assembly a breeze when you’re ready to serve!