Mediterranean Chickpea & Couscous Salad (Copy)

Serves: 4

Prep: 10 mins

Cook: 30 mins

Ingredients

For the chickpeas: 

1x 14 oz. (400g) can chickpeas, drained (If using fresh chickpeas, soak chickpeas overnight and drain. Follow the steps in the recipe)

1 tbsp. olive oil 

¹⁄₂ tsp. paprika 

¹⁄₄ tsp. cayenne pepper   

For the poke: 

2 cups (320g) quinoa (preferably) or brown rice

1 cucumber, chopped 

2 carrots, cut into ribbons 

1 cup (70g) purple cabbage, shredded 

¹⁄₂ cup (75g) edamame beans 

8 radishes, sliced 

2 spring onions, sliced   

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
417	12g	63g	16g	10g

*nutrition per serving

Directions

1. Prepare the cashew butter dressing.

2. Cook the quinoa or rice as per instructions on the packaging. Once cooked, drain and set aside.

   For the chickpeas: 

3. Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper.

4. 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.

5. Once ready, remove the chickpeas from the oven and set them aside to cool slightly.

   For the poke bowl: 

6. Divide the rice between 4 bowls. Then top with the vegetables and crispy chickpeas.

7. Sprinkle each bowl with sesame seeds and drizzle over the cashew butter dressing.