Chicken and chickpea salad
Ingredients
- 1 standard mugful couscous
- 2 spring onions, finely sliced
- 3 cooked skinless chicken breasts, torn into pieces
- Small handful fresh parsley, roughly chopped
- Large handful antipasti from a jar (such as sundried tomatoes, marinated artichoke hearts or roasted peppers)
- 400 g tin chickpeas, drained and rinsed
- 100 g bag salad leaves
- Finely grated zest and juice from 1 orange (keep separate)
- Olive oil, to drizzle
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