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Parve
Easy
6 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
A salad that is savory, crunchy and pretty? What more can you ask for!?
1 and 1/2 cups cubed eggplant
1 (16-ounce) bag Gefen Organic Chickpeas
1 bunch cilantro
1 cup pomegranate seeds
1/4 cup Gefen Olive Oil
2 tablespoons Gefen Lemon Juice
3 tablespoons Gefen Maple Syrup
dash of Pereg Cumin
Bake eggplant on 350 degrees Fahrenheit for 25 minutes.
Chop cilantro and combine with eggplant, chickpeas, and pomegranate.
Mix dressing ingredients, pour over salad and enjoy.
Photo by Yossi Einhorn
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