Ingredients
- 1 (1 1/2 lb.) eggplant
- 2 large zucchini
- 1 1/2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 (14 oz.) can chickpeas, drained & rinsed
- 1/4 cup crumbled feta cheese
- 5 large mint leaves, thinly sliced
- Juice of 1 lemon
Instructions
- Preheat the grill to medium heat.
- Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
- Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
- Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
- Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
- Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
- Serve warm or at room temperature.
Notes
Calories 172.5 / Total Fat 5.7g / Saturated Fat 1.5g / Cholesterol 5.6mg / Sodium 478.8mg / Total Carbohydrates 26.3g / Fiber 7.1g / Sugar 1.5g / Protein 6.0g / WW (Old Points) 3 / WW (Points+) 4
No comments:
Post a Comment