Chickpea salad with roasted eggplant and pastrami | europeanpoultry.eu

Ingredients

• 200 g finely sliced pastrami
• 2 eggplants
• 1 can of chickpeas
• 150 g cherry tomatoes
• 1 lemon
• 1 garlic clove
• 1 pomegranate
• a handful of flat-leaf parsley
• 1 tbs pomegranate syrup (or pear syrup)
• 1 tbs honey
• ½ tsp harissa
• 1 teaspoon tomato paste
• olive oil
• salt and pepper