Mediterranean Chickpea & Couscous Salad
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
For the chickpeas:
14 oz (400 g) can chickpeas, drained
1 tbsp extra virgin olive oil
½ tsp paprika
¼ tsp cayenne pepper
14 oz (400 g) can chickpeas, drained
1 tbsp extra virgin olive oil
½ tsp paprika
¼ tsp cayenne pepper
For the couscous:
4.4 oz (125 g) dry couscous
½ cucumber, chopped
1 cup (150 g) cherry tomatoes, halved
½ cup black olives
4 tbsp parsley, chopped
1 red bell pepper, chopped
2 tsp oregano
4.4 oz (125 g) dry couscous
½ cucumber, chopped
1 cup (150 g) cherry tomatoes, halved
½ cup black olives
4 tbsp parsley, chopped
1 red bell pepper, chopped
2 tsp oregano
Cashew Butter Dressing (see original recipe)
Nutrition
(Per Serving)
Calories
435
Fats
13 g
Protein
16 g
Carbs
65 g
Instructions
- Prepare cashew butter dressing.
- Cook couscous according to package instructions, then transfer to large bowl and set aside to cool.
-
For the chickpeas:
Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
Place drained chickpeas in bowl, drizzle olive oil, add spices, and mix until coated. Spread chickpeas onto baking sheet, place sheet in oven, and bake for 15 minutes. Remove from oven and stir chickpeas. Return sheet to oven and bake until crispy (about 10 to 15 minutes). -
For the salad:
Once ready to serve, add chopped vegetables and oregano into couscous and mix to combine. Divide between 4 plates, top with crispy chickpeas, and drizzle cashew butter dressing.