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