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Roasted chickpea salad

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.

Time 30 mins
Skill Level Intermediate

Ingredients List


Serves 2
  • 400 g canned chickpeas drained
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 cup couscous
  • green beans packet of (or any other green veg of choice)
  • cherry tomatoes handful, halved
  • pea shoots or any other salad leaves
  • hummus
  • cashew nuts or any nut of choice
  • 1/4 cup extra virgin olive oil
  • 1/2 tbsp lemon juice
  • 1/2 tbsp soy sauce
  • 1 red chilli chopped


  1. Heat the oven to 180 C and add the drained chickpeas to a baking dish. 
  2. Drizzle olive oil and add your cumin and garlic powder. Season and then roast for 15 minutes. 
  3. 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. 
  4. Once the water has absorbed, fluff the couscous with a fork and leave to cool. 
  5. Steam your green beans, or other chosen green veg, until soft. 
  6. 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. 
  7. Start to assemble your salad box by adding your chosen leaves, your cherry tomatoes, couscous, roasted chickpeas and green beans. 
  8. Finish by adding a spoonful of hummus and your favorite nuts and then drizzle over the dressing.