Ingredients
For the chickpeas
1 tbsp olive oil
1 brown onion, diced
400 g chickpeas, rinsed and drained
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp garlic powder
½ tsp ground cinnamon
large pinch of salt
For the salad
½ cup cooked couscous
½ cup diced cucumber
½ cup diced tomato
½ cup chopped parsley
¼ cup chopped coriander
¼ cup sliced spring onion
1 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
salt and pepper, to taste
For the dressing
3 tbsp tahini
1 tsp minced garlic
1 tbsp maple syrup
1 tbsp soy sauce
2 tbsp lime juice
½ cup warm water
To serve
1 avocado, cut in half, seed and skin discarded
pickled red cabbage and onion
fennel and dill fronds
pomegranate seeds
extra virgin olive oil, mint, salt and pepper
Method
1
Prepare chickpeas by heating oil in a frying pan and sautéing onion until soft. Then add chickpeas and all spices and seasonings. Mix and cook for a few minutes.
2
Make the salad by mixing all ingredients for it in a bowl.
3
Make the dressing by mixing all ingredients for it in a jar until smooth.
4
Spoon the salad in a large shallow serving bowl. Top with chickpeas and drizzle with half the dressing.
5
Add avocado halves, pickled cabbage and onion, fennel and dill fronds, pomegranate, oil, salt and pepper. Drizzle with the remaining dressing. Serve immediately.
Ingredients
For the chickpeas
1 tbsp olive oil
1 brown onion, diced
400 g chickpeas, rinsed and drained
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp garlic powder
½ tsp ground cinnamon
large pinch of salt
For the salad
½ cup cooked couscous
½ cup diced cucumber
½ cup diced tomato
½ cup chopped parsley
¼ cup chopped coriander
¼ cup sliced spring onion
1 tbsp olive oil
2 tbsp lemon juice
1 garlic clove, minced
salt and pepper, to taste
For the dressing
3 tbsp tahini
1 tsp minced garlic
1 tbsp maple syrup
1 tbsp soy sauce
2 tbsp lime juice
½ cup warm water
To serve
1 avocado, cut in half, seed and skin discarded
pickled red cabbage and onion
fennel and dill fronds
pomegranate seeds
extra virgin olive oil, mint, salt and pepper