Roasted Eggplant with Crispy Chickpea Arugula Salad

Well Plated
Serves: 1 Save

Ingredients (14)

  • FOR THE EGGPLANT:
  • 1 small eggplant
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground pepper
  • FOR THE CHICKPEA TOPPING:
  • ½ cup canned or cooked chickpeas
  • 1 tablespoon plus 1 teaspoon extra virgin olive oil
  • Pinch kosher salt
  • Pinch ground black pepper
  • 2 cups arugula
  • 3 tablespoons Stella Blue Cheese Crumbles
  • 1 teaspoon red wine vinegar
  • 2 tablespoons chopped fresh herbs: parsley

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Directions

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