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


Prep Time

cook Time
25 mins

Gluten Free
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?”



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 



  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