Caprese Couscous with Crispy Chickpeas & Pesto - Ainsley Harriott

Ingredients

• 1 x 400g tin of chickpeas, rinsed, drained and patted dry
• 1 tbsp olive oil
• zest from ½ lemon
• ½ tsp dried oregano
• pinch of chilli flakes or Aleppo Pepper (optional)
• 1 x packet of Ainsley Harriott Couscous
• 2 large ripe tomatoes, sliced
• 1 ball of mozzarella, sliced
• 1 avocado, destoned and diced
• 4 basil leaves, shredded, plus extra to serve
• 1 tbsp pesto loosened with a little extra virgin olive oil