I made this warm and delicious salad at the weekend for myself when I was feeling a little delicate after a big night out. I wanted a colourful, green lunch, packed full of health benefits to try and sort me out. This dish certainly ticks all of those boxes!
Chickpeas are high in protein and iron, whilst avocado is high in fibre and good fats. Having used chickpeas for a number of different dishes, I had not thought to roast them before. By roasting them in a drop of oil, salt and pepper, and herbs, you get a fantastic crunchy texture and the chickpeas soak up all of their seasoning beautifully. Plus, look at that wonderful orange colour! They look amazing.I also added cherry tomatoes to my roasting dish as I absolutely love roasted tomatoes. The warmth of both of these elements accompanied the avocado perfectly. You could equally add any type of salad you wish though – perhaps radishes, kale or even garden peas.
Ingredients (serves 1)
0.5 cup couscous
1.5 cups vegetable stock
1/2 avocado, sliced
Small handful cherry tomatoes
1 can chickpeas, drained
Salt and pepper
Herbs/spices of your choosing
1. Pre-heat the oven to 180 degrees. Add a drop of rapeseed oil to a roasting dish, add the chickpeas and tomatoes and season with salt and pepper and whichever herbs or spices you like. Paprika would work great! Stir together thoroughly and roast in the oven for 25 minutes.
2. Add your couscous and stock to a shallow dish, mix well and cover with cling film for 10-15 minutes. At which point remove the cling film, give it a good stir and allow to stand for a further 10 minutes until all of the stock has been absorbed.
3. Toss together the salad leaves, chickpeas, tomatoes and couscous. Place on a plate or in a large bowl, lay the avocado on top, sprinkle with sesame seeds and drizzle with lemon juice.