Mediterranean Chickpea Salad  

• 1 tbsp/15ml olive oil
• 2 cloves of garlic, crushed
• 2 x 14oz/440g canned chickpeas, drained
• 2 tbsp/10g chopped fresh rosemary
• 3oz/90g sun-dried tomatoes, sliced
• ½ cup/4oz/125g marinated eggplant (aubergine), sliced
• ½ cup/4oz/125g pitted marinated olives
• 1 cup/8oz/250g feta cheese, crumbled
• ½ cup/4oz/125g arugula (rocket) or watercress
• 1 tbsp.  15ml olive oil
• 3 tbsp/45mL balsamin or red wine vinegar

1. Heat the oil in a frying pan over a medium heat; add the garlic, chickpeas, and rosemary and cook, stirring, for 5 minutes.  Remove pan from heat and set aside to cool slightly. 

2. Place chickpea mixture, sun-dried tomatoes, eggplant (aubergines), olives, feta cheese, and arugula (rocket) or watercress in a bowl and toss to combine.  Sprinkle with olive oil and vinegar. Serving suggestion: serve with thick slices of fresh whole-wheat bread.  Canned ratatouille can be used in place of the marinated eggplant (aubergines) if you wish.