Roasted Chickpeas and Couscous Salad
Ingredients
- 1/2 cup couscous
- 1 can organic no salt added chickpeas
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
- 1 teaspoon oregano
- 1 tablespoon avocado oil
- 1 yellow pepper
- 1 green pepper
- 1 cup cherry tomatoes
- 2 cups rocket
- small bunch fresh coriander
- 2 tablespoons avocado oil
- 1 tablespoon hemp seeds
- salt and pepper, to taste
Preparation
Preheat oven to 180°C and line a baking tray with parchment paper.
Cook couscous according to package directions and set aside to cool.
Drain and dry chickpeas.
Place chickpeas in a mixing bowl, add paprika, turmeric, oregano and oil, toss until evenly coated.
Arrange chickpeas on the prepared baking tray and bake for 20 minutes or until golden brown.
In a large salad bowl combine couscous, roasted chickpeas, yellow pepper, green pepper, tomatoes, rocket and coriander.
Drizzle with avocado oil, sprinkle with hemp seeds and season to taste.
