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

serves
2-4

Prep Time
5mins

cook Time
25 mins

diet
Gluten Free
Vegan
Diary free

 

 

“A plant base dish perfect for mid week dinners and packed lunches the next day. A dinner under 30 minutes! Whats not to love?”

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Ingredients 

Salad
1 cup cooked Brown rice 
1 cup organic cooked chickpeas 
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 
Pinch of sea salt 
Black pepper 
2 tablespoons sunflower seeds toasted 


Tahini and coriander dressing
Juice 1 lemon 
Big handful of fresh coriander 
1 tbsp tahini 
1 clove garlic 
3 - 4 tablespoons water 
Pinch of sea salt 
Twist black pepper 


Method 

 

  1. Pre heat your oven to 180c/gas mark 4. 

  2. Wash the brown rice, and fill a saucepan with double to amount of water. Allow it to cook for 25 minutes on a medium heat, until all the water has been absorbed. Stir frequently.

  3. Chopped the courgettes and aubergine, adding them to a baking tray with the oil. Roast for 20-30 minutes until cooked. Allow too cool. 


 To make the dressing; 

 

Add all the ingredients to a blender 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. 

 
Claire Thorburn