Food & Cooking Recipes Salad Recipes Eggplant Salad with Chickpeas and Feta 3.3 (45) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 3, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs Servings: 6 The feta and chickpeas combine to give this eggplant salad a well-rounded Mediterranean flavor. Ingredients 3 tablespoons fresh lemon juice (1 lemon) 2 tablespoons olive oil ½ teaspoon coarse salt ¼ teaspoon ground pepper Basic Roasted Eggplant 1 can (15.5 ounces) chickpeas, drained and rinsed 1 cup (4 ounces) crumbled feta cheese ¼ cup chopped fresh mint leaves Directions In a large bowl, whisk together lemon juice, oil, salt, and ground pepper. Add Basic Roasted Eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine. Cook's Notes Choose firm eggplants that are heavy for their size, with smooth skins and no soft spots. Use within a couple of days. Print