Eggplant & Chickpea Salad

-1/2 eggplant (chopped into slices)

- 1 can of chickpeas (drained and rinsed)

-handful arugula

-1 cup mushrooms

-1 cup broccoli

-1/4 cup brown rice (I used frozen here)

preheat oven to 400F. Place eggplant, broccoli, and mushrooms in baking dish with olive oil, salt, and pepper. Roast for 25-30 mins. For the last 15 mins add the chickpeas to the dish and roast with the rest of the veg. Next assemble your salad with the arugula, brown rice, roasted veg, and your favorite dressing! I used a tahini one. (tahini, evoo, lemon, acv, salt, pepper, maple)

Enjoy!