couscous and chick pea salad
Print Recipe
5 from 1 vote

Chickpea and Couscous Salad

A vegetarian, plate modelled meal great for lunches and dinners!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Salad
Cuisine: The Plate Model, Under 15 Minutes, Vegetarian
Keyword: chickpea, couscous, salad
Servings: 1 people
Calories: 520kcal


  • 170 g chickpeas, canned (1 cup) drained and rinsed
  • 50 g couscous, wholemeal, dry
  • ¼ avocado cubed
  • ½ lemon juice + zest
  • ½ cup tomato, cherry halved
  • ¼ tsp stock, powder, vegetable
  • 1 cup spinach, baby finely shredded
  • 20 g cheese, feta optional
  • bunch chives finely chopped, or dried


  • Combine the couscous, stock powder, chives, lemon juice and zest in a heat proof bowl. Cover with boiling water and stir until stock dissolves. Allow to sit until all the water has been absorbed. Fluff up with a fork.
  • Combine the couscous mixture, chickpeas, avocado, baby spinach, tomatoes and feta in a bowl and toss to combine. Serve immediately. Enjoy!


Whole foods: 67%
1 serve of this recipe provides:
  • 1 serve carbohydrate
  • 1 serve protein
  • 1 serve fat
  • 2 serves vegetables


Calories: 520kcal | Carbohydrates: 61g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Sodium: 883mg | Fiber: 18g | Sugar: 4g | Calcium: 212mg

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