Mediterranean Eggplant and Chickpea Salad with Feta and Parsley

Roasted eggplant and chickpea salad with fresh chopped parsley and crumbled feta with roasted garlic and lemon vinaigrette.

1 large eggplant, cut into ¾-inch cubes
4 cloves garlic with skin on
1 teaspoon kosher salt, divided
3 tablespoons extra virgin olive oil, divided
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
1 14.5-ounce can chickpeas, drained and rinsed
2 cups chopped fresh parsley
½ cup crumbled feta cheese

View the full recipe at Healthy Seasonal Recipes →