INGREDIENTS
2 Cups white rice
1 Large eggplant, chopped
15 oz can of chickpeas
10 Cherry tomatoes, halved
1 Large cucumber, chopped
1- 2 Green onions, chopped
Parsley leaves, bunch
SESAME TAHINI LEMONETTE DRESSING
INSTRUCTIONS
Preheat oven to 425
Place eggplant pieces and chickpeas on a cookie sheet and bake for 30 min
Wash 2 cups rice in cold water until water is clear, removing starch
Place rice in pot with 3 cups water, bring to a boil and cover for 7 min
Let rice rest in covered pot for 10 min
Place cooked rice, eggplant and chickpeas in a bowl.
Add tomatoes and cucumbers with parsley sprinkled on top
Drizzle with SESAME TAHINI LEMONETTE DRESSING