Quinoa, chickpea and chargrilled vegetables

Babiche Martens

Ingredients

1	Red pepper, sliced
1	Yellow pepper, sliced
1	Red onion
1 bunch	Asparagus, halved
¼ cup	Olive oil
1 cup	Quinoa, cooked
1 tin	Chickpeas, 420g, drained (Main)
1	Lemon, juice only

Dressing

1 Tbsp	Honey
½ cup	Greek yoghurt (Main)
1 Tbsp	Tahini
¼ cup	Mint, chopped

Directions

1. Heat oven to 180C.
2. In a baking tray place peppers, onion, asparagus and brussel sprouts.
3. Drizzle with oil and roast for 15-20 minutes until cooked through and golden.
4. In a large bowl place the quinoa and chickpeas and squeeze over the lemon juice.
5. Season with salt and pepper. Add roasted vegetables.
6. Place on a platter and drizzle with yoghurt dressing.
7. For the dressing:Mix all ingredients together.