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Directions
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.
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.
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25 mins
Prep time
15 mins
Cook time
10 mins
Serving
4
Difficulty
Easy
Total time
Ingredients
- 1 pack 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 – store bought or try our Beetroot Hummus Recipe
- 4 tsp olive oil
- Salt and pepper, to serve
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