Eggplant Chickpea Feta Salad

Difficulty: Moderate
Time: 30 minutes
Serves: 4


  • 1 – 19 oz can of chickpeas, drained and rinsed
  • 1 large Adagio® Baby Eggplant, cubed
  • ½ cup canola oil
  • ½ small Serrano Hot Pepper, seeded and finely chopped
  • 1 tsp Kosher salt
  • 9 sprigs fresh cilantro, finely chopped
  • 5 fresh mint leaves, finely chopped
  • 10 Concerto® Grape Tomatoes, halved
  • ½ cup feta, crumbled


  • ¼ cup extra virgin olive oil
  • 2 tsp sherry vinegar
  • 1 small clove garlic, finely minced
  • 1 small shallot, finely minced
  • 1 lemon, zested and juiced
  • ½ tsp ground cumin
  • 1 tsp Kosher salt

Great as a lunch salad or served with seared lamb chops for dinner, this Concerto® Grape Tomato and Adagio® Baby Eggplant mix also makes a great filling for wraps.


  1. Heat large non-stick skillet over medium/high heat and add canola oil. Add the cubed eggplant, hot pepper and salt. Cook the eggplant until nicely browned, (about 7 minutes). Remove from heat and cool slightly.
  2. Whisk together all ingredients for the dressing. Add eggplant, chickpeas, cilantro, Concerto® Grape Tomatoes and mint. Mix well.
  3. When mixture has reached room temperature, top with crumbled feta and serve.