Chickpea & Couscous Salad
Serves
4
Prep Time
20 minutes
Cook Time
0 minutes
Ingredients
For the salad:
½ cup (85g) couscous
1x 14 oz. (400g) can chickpeas, drained
½ cucumber, sliced
½ red onion, diced
1 cup (150g) cherry tomatoes, halved
7 oz. (200g) rocket
4 tbsp. hummus
½ cup (85g) couscous
1x 14 oz. (400g) can chickpeas, drained
½ cucumber, sliced
½ red onion, diced
1 cup (150g) cherry tomatoes, halved
7 oz. (200g) rocket
4 tbsp. hummus
For the dressing:
1 tbsp. apple cider vinegar
1 tbsp lemon juice
1 tbsp. olive oil
1 tsp. maple syrup
1 tsp. Dijon mustard
1 tbsp. apple cider vinegar
1 tbsp lemon juice
1 tbsp. olive oil
1 tsp. maple syrup
1 tsp. Dijon mustard
Nutrition
(Per Serving)
Calories
351
Fats
12 g
Protein
10 g
Carbs
51 g
Instructions
- Cook the couscous according to instructions on the packaging. Once cooked, set aside to cool slightly.
- Make the dressing by mixing all the dressing ingredients together and setting aside until needed.
- Place all the salad ingredients in a bowl along with the cooled couscous and toss together with the salad dressing.
- Divide the salad between 4 plates and serve with a tablespoon of hummus.