
Roasted Eggplant with Crispy Chickpea Arugula Salad
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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