How to Make It
Whisk together lemon juice, lemon zest, Dijon mustard, honey, kosher salt, black pepper, and garlic clove in a small bowl; slowly whisk in extra-virgin olive oil.
Stir together pasta (cooked, drained, and rinsed with cold water), eggplant, feta cheese, chickpeas, and chopped Peppadew peppers. Add vinaigrette, and gently toss to combine. Serve at room temperature, or cover and chill.