Mediterranean Chickpea & Couscous Salad

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 (optional)  

For the couscous: 

4.4 oz. (125g) dry couscous 

¹⁄₂ cucumber, chopped 

1 cup (150g) cherry tomatoes, halved 

¹⁄₂ cup black olives 

4 tbsp. parsley, chopped 

1 red bell pepper, chopped 

2 tsp. oregano

Other:

Cashew Butter dressing from the recipe vault. 

Nutrition Key

Kcal	Fats	Carbs	Protein	Fiber
435	13g	65g	16g	11g

*nutrition per serving

Directions

1. Prepare the cashew butter dressing.

2. Cook the couscous according to instructions on the packaging, then transfer to a large bowl and set aside to cool.

   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.

   For the salad: 

5. 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.