Wednesday, 26 March 2014

Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint


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
  1. Preheat the grill to medium heat.
  2. Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
  3. Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
  4. 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.
  5. Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
  6. Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
  7. 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

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