Roasted Chickpea, Eggplant and Cauliflower Salad

1 can chickpeas rinsed and drained

1 head cauliflower, cut into small florets

500g eggplant, cut into wedges

1-2 tbls olive oil

¼ cup pepita seeds, lightly roasted

Salt to taste

DRESSING

3 tbls tahina paste

2 tbls water

1 lemon, juiced

1 clove garlic crushed

Preheat the oven to 180C.
Combine the cauliflower and chickpeas in oil on a roasting tray and sprinkle with salt. Roast for about 40 minutes, until brown. Leave to cool.
Salt eggplant wedges and leave for 10 min. Then rinse. Lay on a lined baking tray, flesh side up.
Brush with oil and sprinkle lightly with salt. Roast until soft and lightly crisp. Leave to cool.
In a bowl whisk tahini paste, lemon juice, water and garlic. If too thick add water slowly until correct consistency achieved.
To assemble place eggplant wedges on flat tray. Pour tahina dressing over eggplant. Place roasted cauliflower and chickpeas on top. Sprinkle with Pepita seeds.
Sprinkle with pomegranate seeds and parsley (optional)