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.
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.
Notes
4 servings