roasted vegetables salad with chickpeas and parsley dressing

Serves: 4

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

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