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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix chickpeas, olive oil, 1 tsp paprika, 1 tsp cumin, 1/2 tsp chilli powder, and black pepper in a bowl.
Bake chickpeas on a foil-lined tray at 180°C for 25 minutes until golden and crispy.
Cook couscous according to packet instructions, adding 1 tsp paprika and 1 tsp cumin to the water.
Combine lime juice, olive oil, white wine vinegar, honey, and mustard in a small bowl and mix well.
In a large bowl, combine cooled couscous, roasted chickpeas, cucumber, cherry tomatoes, green olives, red pepper, and coriander.
Add the dressing to the salad and mix well.
Add lemon juice and season with black pepper.
Serve and enjoy.
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For a vegan version, substitute honey with maple syrup.
Roasting the chickpeas until golden enhances their flavor and texture.
Can I make this salad ahead of time?
Yes, you can prepare the salad a few hours in advance. Just add the dressing and lemon juice before serving to keep it fresh.
What can I use instead of couscous?
You can substitute couscous with quinoa or bulgur for a different texture.
Is this salad suitable for kids?
Yes, but avoid adding honey for children under 1 year old.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I use canned chickpeas directly?
Yes, but roasting them adds a nice crunch and flavor.
