Chickpea and Couscous Salad
No cooking beyond a kettle, and it travels well.
Serves 4 20 min 18g protein
veggievegandairy-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.
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
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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