Crispy chickpea, couscous & avocado salad
- Serves2
- CourseSide
- Prepare15 mins
- Cook15 mins
- Total time30 mins
Ingredients
- 60g wholewheat couscous
- 400g chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp heaped tsp Cooks’ Ingredients Ras El Hanout
- 2 tbsp Cooks’ Ingredients Tahini
- ½ small garlic clove, crushed
- 1 orange, cut in half
- 2 salad onions, finely sliced
- 40g pitted black olives, sliced
- ¼ x 25g pack flat leaf parsley, roughly chopped
- 1 Waitrose & Partners Perfectly Ripe Avocado, sliced
- ½ x 160g pack beetroot salad
Method
Put the couscous in a bowl and cover with 100ml just-boiled water from the kettle; cover and set aside. While the couscous is soaking, heat a large, non-stick frying pan over a medium-high heat. Add the drained chickpeas and dry-fry, stirring regularly, for about 3-4 minutes, until no moisture remains. Add the oil, ras el hanout and a pinch of salt, then fry for about 8 minutes, until crisp and golden.
Meanwhile, mix the tahini, garlic and juice of 1⁄2 orange with 1-2 tbsp water. Season and stir to a loose dressing about the consistency of double cream (add more water if needed). Peel the remaining 1⁄2 orange, then quarter and slice.
Uncover the couscous and fluff with a fork, then tip into the pan with the chickpeas, frying for a final minute. Remove from the heat and stir through the salad onions, olives, parsley and orange slices. Add to plates with the avocado and beetroot salad, spooning over the tahini dressing to serve.
Cook’s tip
You can make this recipe gluten free by swapping the couscous for 150g cooked quinoa or brown rice.
And to drink...
Maree d’Ione Organic Fiano, Puglia, Italy (75cl) is a vegan wine with hints of pineapple and mango. It pairs beautifully with salads.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,930kJ/ 704kcals |
|---|---|
Fat | 45g |
Saturated Fat | 7.4g |
Carbohydrates | 49g |
Sugars | 8.3g |
Fibre | 12g |
Protein | 19g |
Salt | 1.1g |