Chicken And Chickpea Salad With Tahini Dressing

• For the salad
• 14 ounces cooked chicken breast, cubed
• 14 ounces can of chickpes
• 1 large eggplant
• 1 large carrot
• 1 large zuchinni
• 2 tablespoons chopped cilantro
• 1 handful mixed seeds (pumpkin, sesame etc.)
• Salt and pepper to taste
• Honey tahini dressing
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon lemon juice (or to taste)
• 1 teaspoon runny honey

1. Cube the eggplant and place on a microwaveable plate. Cover with another plate and microwave for 5-6 minutes until tender. Drain any liquid.
2. Use a peeler on the carrot and courgette to create long ribbons. Rinse and drain the chickpeas.
3. Make the dressing by mixing all the ingredients together. If the dressing is too thick, thin it with more olive oil or a bit of warm water.
4. Put the chicken, chickpeas, carrot, courgette, eggplant and chopped herbs in a large bowl. Pour the dressing over and mix thoroughly. Season with salt and pepper.
5. Serve with a scattering of mixed seeds and a sprinkling of chopped cilantro.

salad, chicken, eggplant, carrot, zuchinni, cilantro, pumpkin, salt, tahini dressing, tahini, olive oil, red wine vinegar, lemon juice, runny honey

Taken from food52.com/recipes/27622-chicken-and-chickpea-salad-with-tahini-dressing (may not work)