Food & Cooking Recipes Salad Recipes Eggplant Salad with Chickpeas and Feta 3.3 (45) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 3, 2017 Print Rate It 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. Rate it Print