Mediterranean eggplant and chickpea salad with feta and parsley

• Vegetarian
• Gluten free

• Produce

  • 1 14.5-ounce can Chickpeas
  • 1 Eggplant, cut into 3/4-inch cubes, large
  • 4 cloves Garlic with, skin on
  • 2 cups Parsley, fresh

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 tsp Kosher salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Feta cheese

Found on healthyseasonalrecipes.com

Description

Directions

• Preheat oven to 350 degrees F. Combine eggplant garlic and ½ teaspoon salt in a large bowl. Drizzle 1 tablespoon oil over it and toss to coat. Spread out on a large rimmed baking sheet and roast until the eggplant is tender and browned on the bottom and the garlic is soft, about 30 minutes.
• Remove softened garlic from their papery skins using a fork or tongs and place in a large bowl. Add the remaining ½ teaspoon salt and the remaining 2 tablespoons oil. Mash garlic with a fork. Whisk in lemon juice and Dijon mustard. Add the eggplant, chickpeas, parsley and feta and toss to coat.

Nutrition