Curry Chickpea & Fairytale Eggplant Salad

Directions

1. Drain and rinse the chickpeas. If you have time, you can peel the chickpeas for a smoother texture, but this step is optional.
2. In a skillet over medium heat, sauté the diced fairytale eggplant with a bit of olive oil until it's tender and golden brown. Set aside to cool.
3. Whisk together the Greek yogurt, olive oil, curry powder, ground cumin, coriander, minced garlic, lemon juice, salt, and black pepper in a small bowl. Adjust the seasoning to taste.
4. In a large mixing bowl, combine the chickpeas, sautéed fairytale eggplant, chopped red onion, and fresh cilantro or parsley.
5. Pour the curry dressing over the salad ingredients. Gently toss the salad until everything is well coated in the dressing.
6. Refrigerate the curry chickpea salad for 30 minutes before serving if you prefer a chilled salad.
7. Serve the curry chickpea salad with fairytale eggplant as a refreshing side dish or a light lunch. Garnish with additional herbs if desired.