Grilled Chickpea Salad

Step-by-step method

Let’s cook

At a glance

You're charring fresh vegetables and chickpeas right on the grill in one pan, which means you can prep the whole meal alongside your main dish in just 30 minutes. The main trick is getting the timing right—you'll add the tomatoes and chickpeas halfway through so they don't overcook, and a lidded grill works best for even cooking.

  1. 1/4

    Mix the ingredients

    Cut the eggplant, zucchini, onion, and tomatoes into chunks. Pour a little olive oil into a deep pan with no plastic parts (since it's going on the grill) and add the vegetables, setting the tomatoes aside for now. Season with salt and pepper.

    For this step

    0/7

  2. 2/4

    Tip

    If you'd rather not cook the vegetables on the grill, you can simply sauté and lightly stew them on the stove instead.

    For this step

    0/1

  3. 3/4

    Grilling

    Place the pan of vegetables on the grill and cook for about 15 minutes. A grill with a lid works best, and you can grill the meat alongside at the same time. After 10 minutes, add the tomatoes and chickpeas and grill for another 5 to 10 minutes.

Grilled Chickpea Salad

bohynekuchyne
Active time total 34 min
Prep 11 min Cook 23 min
9 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 9 ingredients

Adjust servings

What's in it?

483 kcal

Calories

62 g

Carbohydrates

17 g

Fats

22 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

The best thing about a big grill is that you can set a deep pan of vegetables right in the middle and let it grill away alongside the meat. Just arrange the meat around the sides of the pan, and in no time you've got a delicious summer lunch ready.

Gluten-free Vegetarian High-protein Salad Grilling

0 products added