Chickpea & roasted vegetable salad with tangy za’atar yoghurt dressing Recipe

Ingredients

• 1 medium eggplant (aubergine)
• 1 medium red onion
• 1 red pepper (capsicum)
• 1 yellow pepper (capsicum)
• 1 large zucchini (courgettes)
• olive oil
• 1 can chickpeas, drained and rinsed
• 2 tbsp chopped flat leaf parsley
• Dressing
• 1 x 180g tub (3/4 cup) Greek yoghurt
• 3 tbsp lemon juice (1/2 large lemon)
• 1 large clove garlic, minced
• 2 tsp za’atar
• 2 tbsp olive oil
• salt and pepper to taste
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