Tangy Chickpea Pasta Salad
Ingredients
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 pressed garlic clove
- 1/3 cup extra-virgin olive oil
- 8 ounces pasta, cooked and drained
- 1 eggplant, cubed and roasted
- 4 ounces feta cheese
- 1 (15 ½-oz.) can chickpeas, drained and rinsed
- 1 cup chopped Peppadew peppers
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