Chickpea and Couscous Salad
No cooking beyond a kettle, and it travels well.
Serves 4 20 min 18g protein
VegetarianVeganDairy freeSaladLegumesMediterraneanBudget
Plan it this weekIngredients
- Couscous250 g
- Tinned chickpeas800 g
- Cucumber200 g
- Tomatoes250 g
- Red onion100 g
- Fresh parsley30 g
- Olive oil45 ml
- Lemons1 ea
Method
- Put the couscous in a bowl, pour over 300ml of boiling water, cover, and stand for 5 minutes.
- Fluff the couscous with a fork and let it cool.
- Dice the cucumber and tomato, finely slice the red onion, and chop the parsley.
- Whisk the oil with the juice of the lemon and plenty of salt and pepper.
- Fold the drained chickpeas, vegetables and parsley through the couscous with the dressing.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
Chickpea and Quinoa Salad
- 250 g Quinoa instead of Couscous
Rinse the quinoa and simmer it in 500 ml water for 12 to 15 minutes instead of soaking, then cool before folding through.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Couscous · 250 g
- Tinned chickpeas · 800 g
- Cucumber · 200 g
- Tomatoes · 250 g
- Red onion · 100 g
- Fresh parsley · 30 g
- Olive oil · 45 ml
- Lemons · 1 item