Preheat grill to medium high heat and brush grate with oil.
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.
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.
For the dressing, mix all ingredients together in a small bowl.
Divide greens and vegetables between two plates. Sprinkle with crunchy chickpeas and drizzle with dressing.
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