This salad is ideal as a lunchbox treat to take to the office, school or as a picnic in the park! You can add any of your favorite salad ingredients or items that need using up from your fridge.
Heat the oven to 180 C and add the drained chickpeas to a baking dish.
Drizzle olive oil and add your cumin and garlic powder. Season and then roast for 15 minutes.
Meanwhile boil your kettle and place your couscous in a bowl. Pour the boiling water to the same level as your couscous and place a tea towel over the bowl and allow the couscous to absorb the water.
Once the water has absorbed, fluff the couscous with a fork and leave to cool.
Steam your green beans, or other chosen green veg, until soft.
To make the dressing, whisk together the 1/4 cup olive oil, lemon juice, soy sauce and add chopped chilli’s and a dash of garlic powder.
Start to assemble your salad box by adding your chosen leaves, your cherry tomatoes, couscous, roasted chickpeas and green beans.
Finish by adding a spoonful of hummus and your favorite nuts and then drizzle over the dressing.
