Roast Veg, Chickpea & Rice Salad with Tahini Dressing and Toasted Seeds

A substantial salad of roast vegetables, chickpeas & rice with a tahini dressing and toasted seeds — it packs a flavour and health punch. Perfect for lunches.
Roast veg, chickpea & rice salad with tahini dressing and toasted seeds

So what makes the perfect packed lunch?

These days I usually eat whatever I’m shooting for lunch, but for years I took a packed lunch to work, so consider myself a bit of an expert packed lunch-er.

Some of my favourite things to take were soup, leftovers, or big substantial salad like this roast veg, chickpea & rice salad with tahini dressing and toasted seeds.

First, for the base, we’ve used brown rice and chickpeas for a nutritious and substantial base, but any of the following are great; quinoa, beans, pasta, Lentils.

Then lots of delicious roast veg, courgette, and aubergine here, but you can mix it up with any veg you have in the house. I really love red peppers, cauliflower, and broccoli.

And of course you need a dressing, and my tahini dressing makes everything delicious.

And finally, the all important crunch which completely transforms a salad. Delicious toasted seeds, which should be toasted, the flavour is so much better!

I hope you enjoy this amazing lunch recipe, love Niki xx

The Recipe

Roast veg, chickpea & rice salad with tahini dressing and toasted seeds

Roast Veg, Chickpea & Rice Salad with Tahini Dressing and Toasted Seeds

A substantial salad of roast vegetables, chickpeas & rice with a tahini dressing and toasted seeds - it packs a flavour and health punch. Perfect for lunches.
Prep time: 15 minutes
Cook time: 1 hour
4 servings
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Ingredients

  • 1 cup cooked brown rice
  • 1 cup organic cooked chickpea
  • 1 courgette chopped into slices
  • 1 small aubergine sliced into cubes
  • 1 tsp olive oil
  • Handful fresh coriander
  • Handful fresh mint
  • Juice 1/2 lemon
  • 1/2 sea salt
  • Twist black pepper
  • 2 tbsp Sunflower seeds toasted

To make the tahini coriander dressing

  • Juice 1 lemon
  • Big handful coriander
  • 1 tbsp tahini
  • 1 clove garlic
  • 3 –4 tbsp water
  • 1/2 sea salt
  • Twist black pepper

Instructions

  • First, cook the rice according to the packet instructions. Allow to cool.
  • Pre heat your oven to 180c/gas mark 4c.
  • Add the chopped courgette and aubergine to a baking tray with the oil. Roast for 20-30 minutes until cooked. Allow to cool.

To make the dressing

  • Add all the ingredients to a mini chopper and blitz until creamy.
  • In a large bowl, mix the rice, chickpeas, roast veg, herbs and lemon juice. Season well and dress with tahini dressing and toasted seeds.
  • Divide into lunch boxes.
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