• Grilled Eggplant Salad with Feta, Chickpeas & Mint

Grilled Eggplant Salad with Feta, Chickpeas & Mint

30 6 servings, 3/4 cup (175 mL) each
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6 servings, 3/4 cup (175 mL) each

This salad is ready to enjoy right away - there's no need to chill it before serving.

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What You Need

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Make It

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  • Heat barbecue to medium-high heat.
  • Brush both sides of eggplant and onion slices evenly with 2 Tbsp. dressing. Grill 10 min., turning after 5 min.
  • Meanwhile, combine remaining dressing with all remaining ingredients.
  • Chop eggplant and onions. Add to chickpea mixture; mix lightly. Top with mint.


Prepare using any one of your favourite Kraft Extra Virgin Olive Oil Dressings, such as Aged Balsamic Vinaigrette or Tuscan Italian.


Substitute thinly sliced fresh basil or chopped fresh parsley for the mint.

Make Ahead

This easy-to-make salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.


  • 6 servings, 3/4 cup (175 mL) each

Nutritional Information

Serving Size 6 servings, 3/4 cup (175 mL) each
Calories 220
% Daily Value
Total fat 9g
Saturated fat 3.5g
Cholesterol 20mg
Sodium 400mg
Carbohydrate 27g
Dietary fibre 7g
Sugars 4g
Protein 11g
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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