The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor.

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

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.