The great chickpea salad, works well in lettuce wraps, served on a bed of leafy greens or scooped up with sliced colored bell peppers, cucumbers, celery, etc. And of course, it’s also a great sandwich filler.
Cut the eggplant into cubes, then add all the rest of the ingredients under the roasted eggplant section of the ingredient list. Mix well, and transfer onto a baking dish, and roast in the oven for about 20 minutes.
Meanwhile, prepare all the salad ingredients from the list above and place them in a bowl.
Add the cooled roasted eggplant to the salad bowl, and drizzle the tahini, lemon zest, and juice.