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Cooking
Grilled Chickpea Salad
· 3 servings
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.
Tip
If you'd rather not cook the vegetables directly on the grill, you can simply sauté them and let them stew gently on the stove instead.
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.
Serving
Take the pan off the grill, transfer everything to a bowl, and sprinkle with parmesan. Serve immediately.