Easy As Chickpea Couscous & Greek Salad

• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Drain and rinse chickpeas. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chickpeas until tender, 2-3 minutes. • Add tomato & herb seasoning and tomato paste and cook, stirring, until fragrant, 1-2 minutes. • Stir in the water (for the chickpeas) and simmer until slightly thickened, 1-2 minutes. Season to taste.