Chickpea Salad


  • 1 can of chickpea
  • 1/2 eggplant
  • 1 small red onion
  • 150 g Feta cheese
  • juice of 1/2 lemon
  • 1 tablespoon olive oil
  • 1/2 bunch of parsley
  • pinch of salt and pepper


Peel eggplant, cut into cubes and fry a bit on olive oil. Chop onion into cubes also and finely chop parsley. Put in a bowl drained chickpeas, eggplant, red onion and parsley and crumble cheese on a top. Sprinkle with lemon juice, olive oil, salt and pepper. Stir all few times and serve.

If you can’t find canned chickpeas you can use raw. Soak them into water overnight, in the morning change water and cook for about hour. To speed up the process of cooking you can add a bit of baking soda into water.

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