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Chickpea Salad with Baked Zaatar Eggplant
Serves 2
1 large eggplant, thinly sliced
1 tsp salt
0.5 cup extra virgin olive oil
400 g tin chickpeas, drained
3 tsp Za’atar Spice
2 tomatoes, diced
1 Lebanese cucumber, diced
1 red onion, thinly sliced
1 cup parsley, roughly chopped
2 garlic cloves, crushed
1 lime, juice
2 wholemeal mini pitas
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