1. Roast the chickpeas:
Drain, rinse and thoroughly dry the chickpeas. Toss with olive oil and salt. Air fry at 200°C for about 20 minutes or bake in the oven at 200°C for about 30 minutes until crispy. Turn occasionally. Let cool slightly.
2. Prepare the couscous:
Pour hot vegetable broth over the couscous according to package instructions. Fluff with a fork and let cool completely.
3. Prepare the vegetables:
Dice cucumber and red bell pepper. Halve cherry tomatoes and olives. Finely chop parsley.
4. Make the tahini dressing:
Whisk together tahini, lemon juice, pressed garlic, mustard (optional), agave syrup, salt and pepper. Add 1–2 tablespoons of water if needed to reach a smooth, pourable consistency.
5. Assemble the salad:
Divide couscous into four bowls. Add vegetables and crispy chickpeas. Top with vegan feta if desired. Drizzle with tahini dressing and season to taste.
Nutritional Information (approx. per serving)
- Calories: 480 kcal
- Protein: 15 g
- Fat: 20 g
- Carbohydrates: 55 g
- Fiber: 10 g
