Roasted Eggplant Salad with Chickpeas and Feta

This fresh, Mediterranean- (and Martha Stewart-) inspired salad combines a few simple ingredients for a dish that tastes great right away or the next day.

1 eggplant
Olive oil spray
1 can chickpeas, drained and rinsed
¼ cup chopped fresh mint
⅓ cup crumbled feta cheese
Juice of one very juicy lemon
Ground pepper
Salt

View the full recipe at Dani California Cooks →