Eggplant Chickpea Salad

Ingredients

• 2 medium eggplants (diced into 1-cm cubes (about ¾ inch))
• 1 teaspoon salt
• 1 ½ teaspoons smoked paprika
• 1 ½ teaspoons garlic powder
• 1 ½ tablespoons olive oil
• 1 can chickpeas (drained and rinsed, 14 oz / 400 grams can)
• 1 ½ cups cherry tomatoes (halved)
• ¼ red onion (thinly sliced and soaked in cold water)
• A handful of parsley (chopped)
• 1 garlic clove (minced or grated)
• 1 tablespoon lemon juice
• 1 tablespoon aged or caramelized balsamic vinegar
• 1 teaspoon honey
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• ¼ teaspoon salt