Mediterranean Chickpea and Couscous Salad

Published on in light bites & sides, salads

I love salads. They work as lunches, light dinners and great on the go. This one is also ideal as a side.

 

Serves 4

 

Oven 200c

Ingredients

  • For the chickpeas – 1 tin chickpeas, drained

     

  • 1tbsp oil

     

  • 1/2tsp paprika

     

  • 1/4tsp cayenne

     

     

  • Couscous – 125g dry couscous

     

  • ½ cucumber, chopped

     

  • 150g cherry tomatoes, halved

     

  • 1 red pepper, chopped

     

  • Handful black olives

     

  • 4tbsp parsley, chopped

     

  • 2tsp oregano

     

     

  • (You could also use the cashew butter dressing with this)

Directions

  1. Cook the couscous according to instructions.
  2. Place the chickpeas in a bowl with their ingredient, mix and spread onto a lined baking sheet. Bake in the oven for 15mins. Remove and stir, then replace to bake for a further 10minutes.
  3. Once cooked, add the chickpeas to the couscous with all remaining salad ingredient and serve.

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