Ingredients
Macros above are per serving.
- 2 cans (15oz each) chickpeas, drained and rinsed
- 2 cups (370g) cooked couscous
- 2 tbsp olive oil
- 2 tsp shawarma or 7-spice blend
- 1 tsp cumin
- 2 cups (300g) cherry tomatoes, halved
- 1 cucumber, diced
- 3 tbsp tahini
- 1 lemon, juiced
Method
- Heat oven to 425F (220C). Toss chickpeas with olive oil, shawarma spice and cumin and roast 22-25 min until crisp.
- Whisk tahini, lemon juice and 3-4 tbsp water into a drizzling sauce.
- Divide couscous, tomatoes and cucumber into 4 bowls.
- Top with roasted chickpeas and tahini sauce.
Nutrition (per serving)
| Calories | 450 kcal |
|---|---|
| Protein | 17 g |
| Carbs | 60 g |
| Fat | 16 g |
Meal-prep tip
🥡 Fully plant-based; store components 4 days and roast chickpeas fresh or re-crisp in an air fryer so they do not go soft.