Quinoa, Chickpeas & Roasted Aubergine recipe

Ingredients

• For the salad, assemble:
• 150g pre-cooked red and white quinoa
• 100g tinned chickpeas
• 1/2 chopped and pre-roated aubergine
• handful of fresh flat-leaf parsley leaves
• For the dressing, mix:
• 1 tbsp extra virgin olive oil
• 1 tsp cider vinegar
• pinch of salt
• 1 tsp tahini
• 1 tbsp oat cream
• 2 pinched of saffron threads