Chickpea and Couscous Salad
Recipe Serves 1 people
Ingredients
- 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
- ⅛ bunch chives finely chopped, or dried
Instructions
- 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!
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