Photo: Anna Pelzer
Grilled Eggplant & Zucchini Salad Recipe with Feta, Chickpeas & Mint
9 ingredients
15 min + 5 min
6 cups
openrecipes
Estimated Nutrition (whole recipe, rough)
435
Calories
16g
Protein
25g
Fat
40g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookincanuck ·
Recipe sourced from
openrecipes