Because chickpeas aren’t awesome enough, why not make them more, well that I suppose; and combine them with grilled veggies!? No seriously, I really haven’t had either and not sure how they’d be together. But you can be, so enjoy!

– 1⁄2 cup olive oil

– 3 tablespoons balsamic vinegar

– 1 garlic clove, minced

– 1 tablespoon chopped fresh basil

– 1⁄2 teaspoon salt

– 1⁄4 teaspoon freshly ground black pepper

– 1 small eggplant, halved lengthwise and cut into 1⁄2-inch slices

– 1 medium red onion, cut into 1⁄2-inch slices

– 1 medium fennel bulb, quartered

– 2 large portobello mushroom caps, thickly sliced

– 2 medium zucchini or yellow squash, trimmed and halved lengthwise

– 2 medium red bell peppers, halved lengthwise and seeded

– 1 (9-ounce) jar marinated artichoke hearts, drained and chopped

– 11⁄2 cups cooked or 1 (15.5-ounce) can chickpeas, drained and rinsed

– 1 cup ripe cherry tomatoes, halved

– 1⁄3 cup Gaeta or kalamata olives, pitted

– 3 tablespoons minced fresh parsley

To start, get a small bowl and combine the oil, vinegar, garlic, basil, salt, and black pepper. Mix well and set aside. Preheat your electric grill. In a large bowl, combine the eggplant, onion, fennel, mushrooms, zucchini, and bell peppers, and drizzle with the marinade. Transfer the vegetables to the hot grill, brushing with some of the marinade as they grill. Grill for 4 to 5 minutes, then flip the vegetables over and grill on the other side until tender, about 5 minutes more. Arrange the grilled vegetables on a platter and set aside.

Next using a medium bowl, combine the artichoke hearts, chickpeas, tomatoes, olives, and parsley. Pour on as much of the remaining marinade as needed to moisten. Toss to combine and then spoon the chickpea mixture on top of the grilled vegetables and serve… Makes 4 to 6 servings