Chickpea and grilled vegetable couscous salad with tahini dressing

Chickpea and grilled vegetable Israeli couscous salad with tahini dressing {vegan + healthy}

1 cup Israeli couscous
1 medium zucchini, sliced into planks
1 medium Chinese eggplant (or other small eggplant), sliced into planks
1/2 red onion, sliced into rings
1 red bell pepper, quartered lengthwise, ribs and seeds removed
1 tbsp olive oil
2 cups canned chickpeas, rinsed and drained
2 tbsp tahini
2 tbsp lemon juice
1 clove garlic, minced
Salt and freshly ground black pepper, to taste

View the full recipe at Ricotta and Radishes →