Easy As Chickpea Couscous & Chicken Greek Salad

• Meanwhile, thinly slice cucumber into half-moons. • Halve snacking tomatoes. • Drain and rinse half the chickpeas. • Cut chicken breast into 2cm chunks. • In a medium bowl, place cucumber, snacking tomatoes, green dressing and a drizzle of olive oil. Tear over parsley. Season and toss to combine.

TIP: Reserve and refrigerate the remaining chickpeas for another creation!

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken and chickpeas, tossing, until chicken is browned and cooked through (when no longer pink inside), 4-5 minutes. • Add garlic & 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.