Market-Fresh Grilled Vegetable and Chickpea Salad with Lemon-Tahini Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright, smoky grilled seasonal vegetables tossed with protein-packed chickpeas and drizzled with a tangy lemon-tahini dressing. This mediterranean-inspired vegetarian ready in about 30 minutes blends small, cut into 1/2-inch cubes eggplant, olive oil, chopped fresh parsley into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat grill or grill pan over medium-high heat. Toss 1 medium sliced zucchini, 1 large red bell pepper cut into 1-inch strips, and 1 small eggplant cut into 1/2-inch cubes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Grill vegetables for 3-4 minutes per side until tender and charred in spots. Remove and let cool slightly.
  3. Step 3: In a large bowl, combine the grilled vegetables with 1 can (15 oz) drained and rinsed chickpeas and 1/4 cup chopped fresh parsley.
  4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 1 minced garlic clove, 2 tbsp water, 1/2 tsp ground cumin, and 1 tbsp olive oil until smooth and creamy.
  5. Step 5: Pour the lemon-tahini dressing over the vegetable and chickpea mixture and toss gently to coat evenly.
  6. Step 6: Adjust seasoning with additional salt and pepper if needed. Serve chilled or at room temperature.

Frequently asked questions

How long does Market-Fresh Grilled Vegetable and Chickpea Salad with Lemon-Tahini Dressing take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Market-Fresh Grilled Vegetable and Chickpea Salad with Lemon-Tahini Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Market-Fresh Grilled Vegetable and Chickpea Salad with Lemon-Tahini Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Market-Fresh Grilled Vegetable and Chickpea Salad with Lemon-Tahini Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Market-Fresh Grilled Vegetable and Chickpea Salad with Lemon-Tahini Dressing vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes