Description
Couscous salad with chickpeas is a refreshing and vibrant dish, perfect for any occasion. This colorful medley combines fluffy couscous, protein-packed chickpeas, and crunchy vegetables, all tossed in a zesty lemon dressing. Ideal for picnics, potlucks, or a quick weeknight dinner, this salad promises to impress with its delightful flavors and beautiful presentation.
Ingredients
Scale
- 1 cup fine couscous
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, diced
- 1 cucumber, diced (seedless preferred)
- 1/4 cup red onion, minced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Boil 1 cup of water in a medium saucepan. Stir in the couscous, cover tightly, and let it sit for about 5 minutes until fluffy.
- While the couscous steams, rinse chickpeas and dice tomatoes, cucumber, and red onion.
- Fluff couscous with a fork in a large bowl. Add chickpeas, diced vegetables, and parsley.
- Whisk olive oil and lemon juice in a small bowl; season with salt and pepper.
- Drizzle dressing over the salad and toss gently to coat evenly.
- Transfer to a serving dish and garnish with extra parsley if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: - For added flavor, toast the couscous before cooking it. - Feel free to substitute chickpeas with black beans or add feta cheese for creaminess. - Let your salad sit for at least 30 minutes to allow flavors to meld.