1small Cucumberuse a zester to get those decorative lines, cut into small wedges
1/2CChickpeasGarbanzo Beans
Whole Cherry or Campari Tomatoes
Lemon Wedgesfor garnish
Parsleyfor garnish
*
FOR THE LIGHT ITALIAN DRESSING:
1Tbl Garlic Salt
1Tbl Onion powder
1Tbl White Sugar
2Tbl Dried Oregano
1tspGround Black Pepper
1/4tspDried Thyme
1tspDried Basil
1Tbl Dried Parsley
1/4tspCelery Salt
2Tbl Salt
1/4CWhite Vinegar
2/3CCanola Oil
2Tbl Water
Instructions
To make the dressing, in a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container. (THIS WILL MAKE MORE THAN YOU NEED FOR THE RECIPE - SAVE IT FOR ANOTHER BATCH OF DRESSING).
To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and ONLY 2 tablespoons of the dry mix.
Arrange the lettuce mix on a large salad plate.
Add 1/2 C of chickpeas, 1/2 C or so of cucumber wedges and whole tomatoes.
On a hot grill (or grill pan) lightly oil 1" thick slices of eggplant and season with paprika, salt, pepper and garlic powder. Repeat on other side. Be sure to have the grill hot enough, you want those grill marks! Cut the eggplant into wedges.
Arrange the eggplant in the center of the plate and garnish with lemon wedges and fresh parsley.
Lastly, using the residual heat of the grill, lightly brush the pita with oil and sprinkle with paprika. Grill for just a few minutes. Serve immediately.