Falafel kebab salad 🌯🥗

Falafel kebab salad
Serves 1 | Prep 15 mins (+ cooling time) | Cooking 20 mins
Ingredients:
420g can Coles Chickpeas, rinsed, drained
1/4 cup (60ml) Coles Extra Virgin Olive Oil
1 tbs Coles Moroccan Seasoning
1/2 x 225g pkt Coles Nature’s Kitchen Falafel
1 Coles Soft White Wrap, cut into triangles
1/3 cup (90g) Coles Hommus Dip
1/2 Lebanese cucumber, chopped
1/2 x 200g cherry tomatoes, halved
1/4 small red onion, thinly sliced
1 tbs Coles Special Kebab Sauce
Coles Extra Virgin Olive Oil, extra, to serve
Dill sprigs, to serve
Method:
1. Preheat oven to 180°C. Line a baking tray with baking paper. Spread the chickpeas evenly over the lined tray. Drizzle with oil and sprinkle with seasoning, and toss to coat. Bake, tossing halfway through cooking, for 20 mins or until crisp. Set aside to cool slightly.
2. Meanwhile, grease and line a separate baking tray. Place falafel on the prepared tray. Bake for 10 mins until golden and heated through.
3. Heat the remaining oil in a small frying pan over medium heat. Add the bread triangles in a single layer and cook for 1 min each side or until golden and crisp. Transfer to a plate lined with paper towel. Set aside to cool slightly.
4. Spread hommus on a serving plate. Top with falafel, cucumber, tomato and onion. Sprinkle with 1/4 cup chickpeas, reserving the remainder for another use. Spoon over the kebab sauce and sprinkle with dill. Serve with the bread triangles.
USE IT UP: Once cooled completely, transfer the reserved chickpeas to an airtight container and store at room temperature for up to 1 week. Enjoy on their own as a snack or sprinkle over salads.