A refreshing and vibrant Mediterranean salad with roasted eggplant, chickpeas, fresh vegetables, and a zesty lemon-tahini dressing.

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Preheat the oven to 400°F (200°C).
Place the diced eggplant on a baking sheet, drizzle with 2 tablespoons of olive oil, and season with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
Roast the eggplant for 20-25 minutes or until tender and lightly browned, stirring halfway through the cooking time.
While the eggplant is roasting, prepare the salad ingredients: in a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, and olives.
In a small bowl, whisk together the tahini, lemon juice, olive oil, and water to make the dressing. Add salt and pepper to taste.
Once the eggplant has roasted, add it to the salad mixture and toss everything together.
Drizzle the tahini dressing over the salad and toss to combine.
Garnish with chopped parsley and serve immediately, or chill for 30 minutes before serving for enhanced flavor.

This salad can be served warm or cold, depending on your preference.
Feel free to add feta cheese or roasted pine nuts for extra flavor and texture.
Leftovers can be stored in an airtight container in the fridge for up to 2 days.