Mediterranean Roasted Eggplant Salad

colorful bowl of Mediterranean Eggplant Salad with two quartered slices of pita bread from overhead view

This filling salad, from our friends at Meal Prep on Fleek™, is made with roasted tender eggplant, Mediterranean vegetables, and served with a side of pita for a lunch or dinner that satisfies. The dressing is tangy with a touch of sweetness and features our nutty pumpkin seed oil.

Ingredients

For Salad:

3 tablespoons Extra Virgin Olive Oil, Organic

1 pound cooked eggplant, cubed

1 (15 ounce) can chickpeas, drained

1 cup cucumber, lightly peeled and diced

1 cup tomatoes, chopped

2 cups fresh parsley, chopped

4 ounce pita for serving, sliced into triangles (gluten-free if needed)

For Dressing:

2 tablespoons Virgin Pumpkin Seed Oil, Organic

2 tablespoons lemon juice