Chickpeas are toasted with a smoky spice blend and served over a tangy sun-dried tomato dressed couscous salad. Loaded with crunchy walnuts and feta cheese, this is sure to be lunchtime favourite.
Ingredients
Chickpeas
- 1 can chickpeas drained and rinsed
- 1/2 tsp oil
Smoky Spanish Spices
- 1 tsp lemon pepper seasoning
- 1/2 tsp smoked paprika
Couscous Salad
- 1/4 cup wholemeal couscous
- 1/3 cup boiling water
- 1 carrot grated
- 1 beetroot grated
- 2 tbsp of your favourite low cal dressing
To Serve
- 50 g feta cheese crumbled
- 1 tbsp walnuts chopped
- 1 bunch mint
Instructions
- Bring a kettle to the boil.
- Drain and rinse chickpeas. Heat oil in a frypan on medium-high heat. Add chickpeas to pan with smoky Spanish spices and a pinch of salt and cook for 4-6 minutes, tossing occasionally, until golden and toasted. Season to taste with salt and pepper.
- In a heatproof bowl, combine couscous, boiling water measure and a pinch of salt. Stir, cover and leave to swell for 5 minutes. Fluff up grains with a fork. Stir in chickpeas and add all remaining couscous salad ingredients and mix well to combine.
- Plate couscous salad, crumble over feta and top with walnuts and mint leaves.
*Nutrition is based on using t2 tbsp sun-dried tomato dressing.
