Macedonian Chickpeas + Eggplant

Ingredients

• 2 cups cooked Flourist Kabuli Chickpeas
• 1 medium sized firm eggplant, cut into one inch cubs or smaller
• 1 small shallot, minced
• 5 tbsp olive oil
• 2 tbsp red wine vinegar
• 2 tbsp fresh lemon juice
• 1 medium clove garlic, minced
• 1 tsp salt
• freshly ground black pepper
• 1/2 tsp. dried basil
• 1/4 tsp thyme
• 1/4 tsp oregano
• 1/4 cup finely minced parsley
• 1 medium red bell pepper, finely diced
• Olives
• Crumbled feta cheese