Adagio™ Eggplant and Chickpea Feta Salad with Lamb Chop

Great as a lunch salad or served with seared lamb chops for dinner it also makes a great filling for wraps.

• 1-19 oz. can of chickpeas, drained and rinsed
• 1 large Windset Farms^™Adagio^™ Baby Eggplant, cubed
• ½ cup canola oil
• ½ small Windset Farms^™Gusto^™ Hot Pepper, seeded and finely chopped
• 1 teaspoon kosher salt
• 9 sprigs fresh cilantro, finely chopped
• 5 fresh mint leaves, finely chopped
• 10 Windset Farms^™Concerto^™ Tomatoes, halved
• ½ cup feta, crumbled

Dressing

• 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

Instructions:

1. Heat  large non-stick skillet over medium/high heat and add canola oil. Add the cubed Adagio^™ eggplant, Gusto^™ 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^™ tomatoes and mint. Mix well.
3. When mixture has reached room temperature, top with crumbled feta and serve.