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–+ servings
couscous and chick pea salad

Chickpea and Couscous Salad

5 from 1 vote
Recipe Serves 1 people
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine The Plate Model, Under 15 Minutes, Vegetarian

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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