Spiced chickpea tabbouleh bowl
365 cals, 15p, 56c, 4f (per meal)
1/2 tbsp (8mL)
4 sprigs (4g)
1 roma tomato (80g)
1/2 cucumber (8-1/4") (151g)
1 tsp (2g)
1/2 tsp (3mL)
1 can (448g)
1 box (5.8 oz) (164g)
1
Heat oven to 425F (220C). Toss chickpeas with oil, cumin and a dash of salt. Place on a baking sheet and bake for 15 minutes. Set aside when done.
2
Meanwhile, cook couscous according to package. When the couscous is done and has cooled a little, mix in the parsley.
3
Assemble bowl with couscous, roasted chickpeas, cucumber, and tomatoes. Drizzle lemon juice on top and serve.