Salad With Curry Chickpeas

I’m big fan of chickpeas so this is why this salad is one om my favourite. Crunchy chickpeas with curry is so delicious and watercress drizzle with lemon juice is so refreshing. Don’t forget about chilli flakes. They make this salad just a little bit spicy. The giant couscous is the winner here because makes you fully longer. This is why this salad is perfect for lunch and dinner.

Before Start!
You’ll need non stick frying pan for this recipe.

Make It Cheaper!
You can use any groats you already have instead the giant couscous.

INGREDIENTS

Curry chickpeas:
Half can chickpeas
1tbsp curry powder
11/2 tbsp oil
1tsp gram masala
1/2tsp cumin
1/2tsp ginger
salt and pepper

Assembling:
40g giant couscous
2 handful watercress
lemon juice
salt, pepper, chili flakes

METHOD
Cook the giant couscous, according to the label packet instruction. Heat the frying pan with olive oil, chickpeas and all the spices until it is golden brown and crunchy but not burn. Place the watercress in a serving plate and drizzle lemon juice over the salad. Put the giant couscous and curry chickpeas on top. Sprinkle with salt, pepper and chilli flakes.