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Mediterranean Chickpea Salad

Prep Time:

10 Minutes

Cook Time:





For the chickpeas: 

1x 14 oz. (400g) can chickpeas, drained 

1 tbsp. olive oil 

½ tsp. paprika 

¼ tsp. cayenne pepper 


For the couscous: 

4.4 oz. (125g) dry couscous 

½ cucumber, chopped 

1 cup (150g) cherry tomatoes, halved 

½ cup black olives 

4 tbsp. parsley, chopped 

1 red bell pepper, chopped 

2 tsp. oregano


1. Prepare cashew butter dressinG:

4 tbsp. cashew butter 

1 clove garlic, minced 

1 tsp. root ginger, grated 

1 tsp. miso paste 

1 tbsp. maple syrup 

1 tsp. rice wine vinegar 

1 tbsp. tamari sauce

1 tsp. Sriracha sauce

¼ cup (60ml) water, or more

2. Cook the couscous according to instructions on packaging, then transfer to a large bowl and set aside to cool. 

3. For the chickpeas: 

Preheat the oven to 400°F (200°C). Line a baking sheet with baking paper. 

4. Place the drained chickpeas in a bowl, drizzle with olive oil, add the spices and mix until coated. Spread the chickpeas onto the baking sheet, place the sheet in the oven and bake for 15 minutes then remove from the oven and give the chickpeas a stir. Return the sheet to the oven and bake for another 10-15 minutes until crispy.  

5. For the salad: 

When ready to serve add the chopped vegetable and oregano into the couscous and mix to combine. Divide between 4 plates, top with the crispy chickpeas and drizzle over the cashew butter dressing. 

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