A toasty crouton, made of chickpeas instead of bread, makes this satisfying dinner gluten-free.

Yields: 4 servings

Total Time: 1 hour 15 mins

Ingredients

3 Tbsp plus 1 tsp olive oil, divided

1 small onion, finely chopped

2 cloves garlic, pressed, divided

Kosher salt

1 c. chickpea flour

1 tbsp. lemon zest plus 2 tsp lemon juice

2 medium eggplants (about 12 oz each)

1 1/4 lb. skinless salmon fillet, cut into 4 pieces

1/4 c. plain full-fat yogurt

1 c. mint leaves, torn

2 tbsp. chopped chives

Directions

1. Line 41/2- by 81/2-inch loaf pan with parchment, leaving overhang on two long sides. Heat 1 tablespoon oil in large saucepan on medium. Add onion, half of garlic and 1/4 teaspoon salt and cook, stirring occasionally, until tender, 5 minutes. Add 2 cups water and bring to a boil. While whisking, slowly stream in chickpea flour and whisk vigorously, off of heat, until mostly lump-free.
2. Transfer mixture to food processor with lemon zest and puree, gradually adding 1 tablespoon oil until completely smooth. Immediately transfer to prepared pan and smooth top. Cover with another piece of parchment and another loaf pan and press with heavy object. Refrigerate until firm, 30 minutes to 1 hour.
3.  Meanwhile, heat grill to medium-high. Cut chickpea mixture into 1/2-inch cubes. Heat 1 teaspoon oil in small skillet and cook in 2 to 3 batches, turning occasionally, until browned, 3 to 5 minutes. Transfer to paper towel to drain.
4. Slice eggplants lengthwise, 1/2 inch thick. Brush eggplant slices with remaining tablespoon oil, season with a pinch salt, and grill until tender and lightly charred, 3 to 4 minutes side. Season salmon with 1/4 teaspoon each salt and pepper, add to grill along with eggplant, and grill until opaque throughout, 3 to 5 minutes per side. Transfer to plates.
5. In small bowl, whisk together yogurt, lemon juice, remaining garlic, and pinch salt. Drizzle yogurt sauce over eggplant and sprinkle with chickpea croutons, mint, and chives. Serve with grilled salmon.

Nutritional Information (per serving): About 430 calories, 19 g fat (3.5 g saturated), 37 g protein, 400 mg sodium, 29 g carb, 9 g fiber