Roasted Vegetables Salad With Chickpeas And Parsley Dressing

Ingredients

• ½ cup aubergine diced
• ½ cup red pepper diced
• 1 cup chickpeas drained
• 100g broccoli florets
• 1 tablespoon olive oil
• 100g cherry tomatoes
• 1 tablespoon sesame seed
• 1 teaspoon salt
• 2 teaspoons paprika
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon minced garlic clove
• 2 tablespoons parsley chopped
• 2 teaspoons white vinegar
• 1 tablespoon maple syrup

Preparation

1. drizzle vegetables with oil and chargrill for 10-15 minutes. set aside.
2. in a small pan add oil and toast sesame seeds until golden brown, season with salt, paprika and pepper to taste.
3. dust broccoli with the sesame seeds mix and set aside.
4. on a greased bakery sheet season chickpeas with coriander, oil, salt and paprika for 10-15 minutes. set aside.