Couscous salad with crispy chickpeas
A combination of crispy roasted chickpeas with fresh cherry tomatoes, couscous, and fresh herbs. A light and tasty salad that is perfect as a meal “to go.”
Preparation: 1h
Easy
Preparation: 1h
Easy
Ingredients:
- 450 g water
- 1 g ground black pepper
- 40 g broth paste - CVR
- 10 g coriander leaves
- 150 g red onion
- 150 g cherry tomatoes
- 200 g canned chickpeas
- 1 g cumin seed
- 4 g hot paprika powder
- 4 g sweet paprika
- 200 g sesame oil
- 12 g garlic
- 6 g salt
- 70 g Oil, olive
- 60 g Oil, rapeseed
- 15 g parsley leaves
Method of cooking:
- Preheat the oven to 200°C with the convection function. Place a bowl on the lid of the bowl without a measuring cup, reset the scale, and weigh 200 grams of couscous, then set aside. In another bowl, weigh 200 grams of drained and dried chickpeas, 70 grams of olive oil, 1 teaspoon of salt, 1 pinch of cumin, 1 teaspoon of sweet paprika, and 1 teaspoon of hot paprika. Mix everything thoroughly.
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