Yield: 4 servings.

21⁄4 cups cooked chick peas, drained, rinsed and warmed
1 cup California Ripe Olives, whole, pitted
1 cup diced, seeded tomatoes (1⁄2 inch)
1⁄4 cup lemon juice
1⁄4 cup chopped parsley
2 Tbsp. minced serrano peppers
1 lb. boneless leg of lamb, diced into 1” pieces
2 Tbsp. olive oil
2 tsp. minced garlic
1 1⁄4 tsp. kosher salt
1 eggplant, 12 oz., sliced into 3⁄4-inch thick discs

Combine chick peas, California Ripe Olives, tomatoes, lemon juice, parsley and peppers in a large mixing bowl. Set aside.

Toss lamb with 1 Tbsp. olive oil, garlic and 3/4 tsp. salt. Thread onto skewers and grill over medium-high heat for 7-9 minutes until cooked to medium, turning occasionally to brown evenly.

While lamb is cooking, brush eggplant with remaining oil and season with remaining salt. Grill over medium-high heat for 2-4 minutes on each side until tender. Transfer cooked eggplant to a clean cutting board and dice into 1/2-inch pieces. Add to chick pea mixture.

Remove lamb from skewers and toss with chick pea and eggplant mixture until evenly combined. Serve warm.