Chickpea Salad with Baked Zaatar Eggplant

• 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