FALAFEL & SPINACH SALAD

Step 1

Cook couscous as per packet instructions. Sauté the drained chickpeas in olive oil and add garlic, paprika, oregano and chilli powder. Stir for 2 minutes until aromatic, heated through and developing a nice colour. 

Step 2

Assemble your salad by layering the Baby Spinach, olives, cooked couscous, cucumber, cherry tomatoes, capsicum and chickpeas between bowls. Top with a dollop of hummus, a teaspoon of olive oil and salt and pepper. 

BABY SPINACH

Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes.

• wb_sunny Available All Year Round
• grass Gisborne
• auto_awesome Washed & Ready To Eat
• check Good source of Folate
• check Source of Vitamin A

• 1 bag LeaderBrand Baby Spinach 
• ½ cup olives 
• 1 cup couscous 
• ½ cucumber, diced 
• 1 punnet cherry tomatoes, halved 
• 1 red capsicum, diced 
• 400g can chickpeas 
• 1 tbsp olive oil 
• 1 tsp minced garlic 
• 1 tsp paprika 
• 1 tsp dried oregano 
• ½ tsp chilli powder 
• 200g hummus 
• 4 tsp olive oil 
• Salt and pepper, to serve