Vegan Chickpea Orange And Tomato Salad Recipe

About this recipe

A vibrant and refreshing vegan salad featuring chickpeas, juicy orange segments, and cherry tomatoes, served over fluffy couscous. Perfect for a satisfying dinner solution.

Ingredients

• 500G Freshos Couscous Semolina
• 200 g Mini Orange (Imported)
• 200 g Cherry Tomatoes
• 200 g Sambar Onion Peeled (Sambar Kanda)
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 ltr Bertolli Extra Virgin Olive Oil
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 80 g Knorr Vegetables Stock Cubes
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Grate 2 tsp orange zest into a medium bowl.
2. 2. Add 1 cup couscous to the bowl and toss to combine.
3. 3. Pour 1 cup vegetable stock over the couscous, cover, and let stand for 12 minutes. Fluff with a fork once done.
4. 4. Meanwhile, cut away the peel and pith of the orange. Working over a large bowl, cut out the segments and add them to the bowl. Squeeze the juice from the remaining membrane into the bowl.
5. 5. Halve 1 lb cherry tomatoes and add them to the bowl along with 1 can drained chickpeas and 1/2 finely chopped sambar onion.
6. 6. Drizzle 1 tbsp olive oil over the mixture, sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper, and gently mix to combine.
7. 7. Serve the salad over the prepared couscous and enjoy.