Chickpea & Eggplant Salad
Mixed mediterranean veggies
- 1 large eggplant
- 1 small red onion
- 450 g (dry) chickpeas
- 2 tomatoes
- 1 lemon
- 50 g cilantro
- 150 g feta
- 0.5 tbsp cayenne pepper
Cut eggplant into 0.5cm thick half-moon slices, toss in oil, and bake at 220°C for 30 minutes.
Spread chickpeas on a baking sheet and bake in oven at the same time, about 20 minutes, until dehydrated and turning brown.
Dice tomato, slice onion, chop feta and cilantro.
Juice and zest the lemon.
Mix everything together in a large bowl.