Couscous and Chickpea Salad

  • Difficulty: Ultra Basic
  • 15 minutes
  • One serving

Make this fresh couscous and chickpea salad anytime you want a full packed protein vegetarian meal! Add some tangerine and pomegranate seeds for a sweet taste.

Ingredients Needed for Couscous and Chickpea Salad

½ cup couscous
½ cup canned chickpeas
1 spring onion, thinly chopped
½ teaspoon olive oil
½ lime
1 arugula
1 tablespoon almond flake
0.5 tangerine, peeled slices
1 tablespoon pomegranate seed

How to Cook Couscous and Chickpea Salad

  1. Bring a large pot of water to a boil.
  2. Add salt, then throw/pour in the couscous. Cook it according to the instructions on the package. Drain and set aside.
  3. Add the canned chickpeas in a salad bowl.
  4. Add the cooked couscous, spring onion, olive oil, squeeze the lime.
  5. Mix, then add the arugula leaves and mix again, to make a salad.
  6. Place the couscous and chickpea salad on a large plate.
  7. Sprinkle the almond flakes on it, then add tangerine slices, and pomegranate seeds.

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