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Grilled Mediterranean Salad


  • Olive oil
  • 1 eggplant, cut into 3 inch chunks
  • 1 zucchini, sliced on the diagonal
  • 1 red bell pepper, chopped
  • 1 sweet potato, cubed
  • Salt and pepper to taste
  • 3 cups mixed greens
  • ¾ cup Saffron Road Sea Salt Crunchy Chickpeas

For the vinaigrette:

  • 1 garlic clove, minced
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika
  • ¼ cup olive oil
  • 2 teaspoons dried parsley
  • Salt and fresh pepper to taste


  1. Preheat grill to medium high heat and brush grate with oil.
  2. Place potatoes and bell pepper on a long sheet of aluminum foil and drizzle and toss with olive oil. Salt and pepper to taste. Wrap potatoes and bell pepper up in aluminum foil and place on grill.
  3. Brush eggplant and zucchini with olive oil and place on grill. Cook potatoes and peppers for 6-8 minutes, then flip and cook for another 6-8 minutes until tender. Cook eggplant and zucchini for 4 minutes, then flip and cook for another 4 minutes.
  4. For the dressing, mix all ingredients together in a small bowl.
  5. Divide greens and vegetables between two plates. Sprinkle with crunchy chickpeas and drizzle with dressing.
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