EasyLunchSaladVegan
Beans & Rice 😋
10 min cook
View Recipe
Medium
A lovely roasted aubergine and onion salad with chickpeas, resting on a bed of garlicky, lemony yoghurt, drizzled with tahini and pomegranate molasses.
Cut the veg into chunky pieces, toss in olive oil, cumin, salt and pepper and roast in the oven at 200C for about 30 minutes or until soft and charred.
Mix all the yoghurt ingredients together and spread on your serving platter.
Once the veg is cooked, remove from the oven and pour in some drained, rinsed chickpeas.
Shake about in the tray to let them warm up slightly before serving on top of the yoghurt.
Drizzle over tahini and pomegranate molasses and then sprinkle over the rest of the toppings.
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