INGREDIENTS
2
Asian eggplants
1 15 ounce can
Chickpeas
1/4 cup
Cilantro
2
Cucumbers
1 tsp
Garlic powder
1/3 cup
Peanuts
1
Red onion
1 1/2 tbsp
Honey
1 tsp
Chili powder
1 1/4 tsp
Kosher salt
1
Red pepper
1/2 tsp
Turmeric
1 1/3 tbsp
Olive oil
1/3 cup
Rice vinegar, seasoned
1/2 tsp
Cumin