Preheat an oven or air fryer to 400F. Drain, rinse, and dry chickpeas, then add to a sheet pan or air fryer basket. Drizzle with 1 tsp olive oil, then add salt, pepper, and paprika and toss to coat. Bake or air fry for 15 minutes, shaking every 5 minutes.
Meanwhile, cook the couscous according to the package instructions. (I would also recommend rinsing your couscous after cooking to cool it and prevent it from clumping.)
While the chickpeas and couscous are cooking, wash and chop your veggies and herbs if you haven't already.
Assemble your salad! In a large bowl, add mixed greens, tomatoes, cucumber, fresh mint, fresh parsley, vegan feta, cooked couscous, and spiced chickpeas. Drizzle with 3 tbsp olive oil and lemon juice, then toss and serve.
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