Chickpea Eggplant Bowls with Tahini

Ingredients

• 1 (16.3-ounce) jar roasted red peppers , drained
• 1 cup chopped toasted walnuts , divided
• 5 tablespoons extra-virgin olive oil , divided
• 3 tablespoons lemon juice , divided
• 1 tablespoon no-salt-added tomato paste
• 1 teaspoon Sriracha
• 2 medium cloves garlic , grated, divided
• ¾ teaspoon smoked paprika , divided
• ½ teaspoon salt plus ⅛ teaspoon , divided
• 2 small eggplants (about 12 ounces each), unpeeled, cubed (1-inch)
• ½ teaspoon ground coriander
• ½ teaspoon ground pepper
• 1 teaspoon Dijon mustard
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 3 cups loosely packed arugula
• 3 tablespoons tahini
• 3 tablespoons warm water
• ¼ cup drained pickled red onions

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