Tabbouleh Salad with Roasted Eggplant

This past week for lunch I made a variation on tabbouleh, based on a recipe from Ina Garten. As I was eating it for a main course, I added some chickpeas for protein. To top it off, I roasted eggplant with balsamic vinegar for a little something extra.

Of course, I didn't follow Ina's recipe exactly (no mint, only 1 lemon, regular tomatoes not cherry). However, the end result was still very tasty. For a better fridge shelf life, I kept the bulgur wheat separate from the veggies, only combining them when prepping my lunch the night before.