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Warmer weather is on the way! What better way to welcome the spring season than by whipping up this fresh creation to enjoy with friends and family. Serve over a bed of raw spinach.

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Eggplant Salad with Chickpeas and Feta
  1. Preheat oven to 475 degrees F. Divide cut eggplant and bell pepper between two rimmed baking sheets. Drizzle with oil spray, salt and ground black pepper; toss to coat. Spread in a single layer; roast, turning once, until golden and tender, 25 to 30 minutes. Cool on sheets.
  2. In a large bowl, whisk together lemon juice and 1 tablespoon olive oil. Add roasted vegetables, chickpeas, feta cheese, and chopped mint leaves; toss to combine. Add more salt and ground black pepper, if desired.
  3. Serve at room temperature over raw spinach.
Recipe Notes

Nutritional Info

  • Calories: 168.8
  • Protein: 8.3
  • Carbohydrates: 21.7
  • Dietary Fiber: 9
  • Net Carbohydrates: 12.7
  • Total Fat: 7

Greenlite Units

  • 1P, 3C, 1 Condiments

* Some of the carbs in legumes such as chickpeas are not absorbed by the body, yielding a very mild insulin response. The carb counting is adjusted accordingly.

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