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Grilled Vegetable and Chickpea Salad with Balsamic Croutons and Miso Dressing

  • Prep time
    20 minutes
  • Cooking time
    10 minutes
  • 4


1 medium eggplant, cut into 1 cm (½ in.) thick rounds
1 red pepper, quartered
60 ml (¼ cup) vegetable oil
Salt and pepper, to taste
240 ml (1 cup) canned chickpeas, rinsed and drained
125 ml (½ cup) fresh parsley, chopped
30 ml (2 tbsp) olive oil
15 ml (1 tbsp) balsamic vinegar
2.5 ml (½ tsp) ground cumin
Salt and pepper, to taste
3 slices La récolte St-Méthode Home-Style White Loaf
15 ml (1 tbsp) miso
5 ml (1 tsp) Dijon mustard
15 ml (1 tbsp) lemon juice
60 ml (¼ cup) olive oil
Salt and pepper, to taste


  1. In a bowl, combine the eggplant rounds, pepper quarters, and vegetable oil. Season to taste and set aside.
  2. Pre-heat the barbecue to high (450° F)
  3. In a small bowl, mix the olive oil, balsamic vinegar, and cumin. Season to taste. Daub the slices of bread with the mixture. Set aside.
  4. Grill the eggplant rounds and pepper quarters on the barbecue for 5 to 6 minutes, turning them over a few times while cooking.
  5. Grill the bread slices on each side, then place them on the barbecue’s upper grill. Cook for 3 to 4 minutes on each side, making sure they are golden and crispy. Cut the bread into cubes. Set aside.
  6. In a small bowl, whisk together all of the ingredients for the dressing. Set aside.
  7. Coarsely chop the grilled eggplant and pepper. Combine them with the chickpeas, parsley, and dressing.

When ready to serve, top with some croutons.


*Recipe and picture courtesy of Trois fois par jour