Step 1

Preheat the oven to 400 F. Toss eggplant onto a baking sheet with paprika and sea salt. Brush with olive oil and roast for ~ 20 minutes or until they're a little soft.

Step 2

For the lime, tahini, & hemp seed dressing, simply process the ingredients in a small food processor. Add 1-2 tbsp of water to bring it to desired texture.

Step 3

To assemble: start with mixed greens and quinoa. Add eggplant, sun dried tomatoes, chickpeas, and the dressing.