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.
Kraft Kitchen Tips!
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.
This easy-to-make salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 3.5 g
Cholesterol 20 mg
Sodium 400 mg
Carbohydrate 27 g
Fibre 7 g
Sugars 4 g
Protein 11 g
6 servings, 3/4 cup (175 mL) each
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.