Ingredients
3 tablespoons fresh lemon juice (1 lemon)
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
Basic Roasted Eggplant
1 can (15.5 ounces) chickpeas, drained and rinsed
1 cup (4 ounces) crumbled feta cheese
1/4 cup chopped fresh mint leaves
Preparation
In a large bowl, whisk together lemon juice, oil, salt, and ground pepper.
Add Basic Roasted Eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine.
