INGREDIENTS
1 14 ounce can
Chickpeas
1
Eggplant, medium sized
1/4 cup
Italian parsley
2
Scallions
4
Tomatoes, ripe
1 cup
Kalamata olives, pitted and chopped
2 tbsp
Lemon juice, freshly squeezed
1 cup
Farro
1
Sea salt and black pepper, coarse
3 tbsp
Za'atar spice blend
3 tbsp
Olive oil
1/2 cup
Feta cheese
2 1/2 cups
Water