Chickpea Salad

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Grilled Vegetable Antipasto Salad Chickpeas

Grilled Vegetable Antipasto Salad Chickpeas


Makes 4 to 6 servings

  • 1/2 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small eggplant, halved lengthwise and cut into 1/2-inch slices
  • 1 medium red onion, cut into 1/2-inch slices
  • 1 medium fennel bulb, quartered
  • 2 large portobello mushroom caps, thickly sliced
  • 2 medium zucchini or yellow squash, trimmed and halved lengthwise
  • 2 medium red bell peppers, halved lengthwise and seeded
  • 1 (9-ounce) jar marinated artichoke hearts, drained and chopped
  • 1 1/2 cups cooked or 1 can chickpeas, drained and rinsed
  • 1 cup ripe cherry tomatoes, halved
  • 1/3 cup Gaeta or kalamata olives, pitted
  • 3 tablespoons minced fresh parsley


  1. In a small bowl, combine the oil, vinegar, garlic, basil, salt and black pepper
  2. Mix well and set aside
  3. Preheat the grill
  4. In a large bowl, combine the eggplant, onion, fennel, mushrooms, zucchini and bell peppers and drizzle with the marinade
  5. Transfer the vegetables to the hot grill, brushing with some of the marinade as they grill
  6. Grill for 4 to 5 minutes, then flip the vegetables over and grill on the other side until tender, about 5 minutes more
  7. Arrange the grilled vegetables on a platter and set aside
  8. In a medium bowl, combine the artichoke hearts, chickpeas, tomatoes, olives and parsley
  9. Pour on as much of the remaining marinade as needed to moisten
  10. Toss to combine and then spoon the chickpea mixture on top of the grilled vegetables and serve

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