This is salad I make mostly in the summer although it is perfect for Fridays during Lent. The Roasted Chickpeas give you the protein you need while providing a crunch needed while I am still low carbing. If you have never made Roasted Chickpeas you are missing out. I could eat the whole bowl and not even flinch. I am making this salad for two although you could easily make for the whole family.
Grilled Vegetable Salad
Slice One small onion, 1 large zucchini and 1 small eggplant. (mine was bad so you will see it missing)
Rub with olive oil, and season with salt, pepper and garlic powder. Grill on high. Excuse the smoke billowing out of my house. The fan is broken on my dinosaur of a kitchen. Thank God I am married to The Fireman. (giggles)
While the veggies are grilling, make the Honey Mustard Vinaigrette;
2 TB rice vinegar
4 Tb olive oil
1 TB Dijon mustard
1 TB honey
mix till smooth
Serve over baby greens with Honey Mustard Vinaigrette and garnish with roasted chickpeas.