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Chickpea salad with grilled vegetables

Chickpea Salad with Grilled Vegetables for a Fresh Summer Feast

This Chickpea Salad with Grilled Vegetables is a vibrant celebration of summer, featuring creamy chickpeas and charred vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 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
For the Dressing
  • 1/4 cup Zhough Dressing consider substituting half an avocado for an oil-free option

Equipment

  • mini food processor
  • frying pan
  • clean pan
  • large serving platter

Method
 

Step-by-Step Instructions
  1. In a mini food processor, combine fresh herbs, lemon zest, and spices to create the Zhough dressing. Blitz until smooth and creamy. Set aside.
  2. Heat a lightly greased frying pan over medium heat. Add slices of aubergine and halved cherry tomatoes. Grill for 5-7 minutes until the veggies soften and have grill marks.
  3. Cut flatbread or pita into bite-sized pieces and pan-fry them in a clean pan over medium heat for 3-4 minutes until golden brown and crisp.
  4. On a large serving platter, combine the chickpeas, grilled vegetables, and crispy flatbread pieces. Toss gently to mix.
  5. Drizzle the Zhough dressing over the salad. Adjust seasoning with salt and pepper if needed. Serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 250mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 700IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

You can prep the dressing up to 3 days in advance. Store leftover salad in an airtight container for up to 1 day. Grilled vegetables can be frozen for up to 3 months.

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