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Quinoa, Chickpeas & Roasted Aubergine

INGREDIENTS

For the salad, assemble:

  • 150g pre-cooked red and white quinoa
  • 100g tinned chickpeas
  • 1/2 chopped and pre-roated aubergine
  • handful of fresh flat-leaf parsley leaves

For the dressing, mix:

  • 1 tbsp extra virgin olive oil
  • 1 tsp cider vinegar
  • pinch of salt
  • 1 tsp tahini
  • 1 tbsp oat cream
  • 2 pinched of saffron threads

PREPARATION

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With Love

Margaret

 

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.