Couscous salad with baked chickpeas

Ingredients for 10 servings:

• 1 can of chickpeas, 800 ml each
• 3 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp, heaped herbal salt
• e.g. chili powder
• 500 g couscous
• 3 tsp, heaped vegetable stock powder
• 800 ml water
• 1 cucumber(s)
• 500 g cocktail tomatoes
• 2 bell peppers
• 1 bunch parsley, fresh
• 1 jar black olives (320 g)
• 8 tbsp tahini
• ½ lemon(s), juice
• 1 garlic clove(s), finely grated
• 2 tbsp salad herbs
• 3 tsp agave syrup
• 12 tbsp water, approx.
• 1 ½ tsp salt
• n. B. Pepper, freshly ground

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 15 minutes

This salad contains a lot of vegetable protein.

First, prepare the baked chickpeas. Preheat the oven to 200°C (fan oven). Line a baking tray with baking paper. Drain the chickpeas, rinse them, and let them drain well. Then place the chickpeas in a bowl. Add the olive oil, paprika, salt, and chili and mix well so that the chickpeas are evenly coated with the spices. Spread the peas on the baking tray and bake for about 35 minutes. Turn and stir the peas occasionally. The peas are ready when they are golden brown and crispy. Then let the topping cool. Place the couscous in a large salad bowl. Spread the vegetable stock powder evenly over the top. Heat the water and pour it over the couscous to cover everything. Let the couscous swell for about 5 minutes. Then stir the couscous well to loosen it. Let the couscous cool. Wash the vegetables and parsley, deseed the bell peppers. Drain the olives. Halve the cucumber lengthwise and slice. Halve the tomatoes. Cut the bell peppers into thin strips. Finely chop the parsley. Add everything to the couscous and mix well. Add the olives as well. I personally always place them on the side, as not everyone in our household likes olives. For the dressing, combine all the ingredients in a shaker and mix well. Season to taste. Just before serving, drizzle the dressing over the salad. Then top the salad with the chickpeas.