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Photo of Barbecued octopus and chickpea salad by WW

Barbecued octopus and chickpea salad

1 - 3
PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
10 min



500 g, cleaned, halved length ways

Lemon juice

cup(s), (160 ml)

Balsamic vinegar

2 tbs

Ground paprika

½ tsp

Dried chilli flakes

tsp, a pinch, dried

Crushed garlic

1 tsp


3 clove(s), crushed

99% fat-free plain Greek yoghurt

cup(s), (80g)


2 large, thinly sliced length ways


4 medium, roma, halved length ways


1 medium, thinly sliced length ways

Canned chickpeas, rinsed and drained

1 400g can, (1x400g can)


  1. Combine octopus, juice, vinegar, paprika, chilli and three-quarters of the garlic in a bowl. Cover and place in fridge for 1 hour.
  2. Meanwhile, combine yoghurt, 2 tablespoons water and remaining garlic in a bowl. Season with salt and pepper. Cover and place in fridge until required.
  3. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook zucchini, tomatoes and eggplant for 2 minutes each side or until golden and tender. Transfer to a plate.
  4. Meanwhile, remove octopus from marinade. Place marinade in a small saucepan and bring to the boil over high heat. Boil, uncovered, for 1 minute. Transfer to a large bowl.
  5. Reheat chargrill or barbecue over high heat. Cook octopus, turning, for 2–3 minutes or until just cooked through. Add to warm marinade and toss to coat.
  6. Top vegetables with chickpeas and octopus. Drizzle with yoghurt sauce to serve.


SERVING SUGGESTION: Baby rocket leaves and lemon wedges. Add it: 1½ tsp ground cumin sprinkled over vegies before grilling in Step 3. Swap it: Octopus for marinara mix (omit marinating time).