Chickpea and Couscous Salad

Name: Chickpea and Couscous Salad
Total time: 20 min
Yield: 4 servings
Ingredients: 250 g Couscous; 800 g Tinned chickpeas; 200 g Cucumber; 250 g Tomatoes; 100 g Red onion; 30 g Fresh parsley; 45 ml Olive oil; 1 ea Lemons

No cooking beyond a kettle, and it travels well.

Serves 4 20 min 18g protein

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Ingredients

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.