Say no to boring plain meals, and try this absolutely stunning, colorful and flavoursome Moroccan chickpea salad instead!

SERVES 6 // COOK TIME 20 mins

INGREDIENTS
For the chickpeas
1 tin chickpeas, drained and rinsed
2 tsp olive oil
1 tsp cumin
1 tsp paprika
¼ tsp ground ginger
⅛ tsp cayenne pepper
For the salad
1 eggplant, sliced
1 tbsp olive oil
1 cup couscous, cooked
1½ cups baby tomatoes, halved
½ cucumber, sliced in ribbons
¼ cup dried apricots, chopped
1½ cups rocket
½ cup coriander
For the vinaigrette
2 tbsp lemon juice
2 tsp honey
1 tsp mustard
⅓ cup olive oil
Salt and pepper

METHOD
For the chickpeas
1. Preheat the oven to 200°C.
2 . Toss the chickpeas with the oil and spices and spread them out on a baking tray. Bake for 10–15 minutes until the chickpeas are crispy and golden brown.
For the salad
1 . Heat a griddle pan over a high heat. Brush the eggplant slices with oil and grill for 2 minutes a side until just cooked.Remove from the heat and cut into bite- sized pieces.
2 . To assemble the salad, toss the couscous, tomatoes, cucumber, apricots, parsley and eggplant together in a large bowl, then top with rocket and fresh coriander.
For the vinaigrette
1. Whisk the lemon juice, honey and mustard together until combined. Gradually whisk in the olive oil
and season to taste. Drizzle over the salad.

Recipes & styling: Kate turner
Photography: Samantha pinto

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