Description
A vibrant and nutritious salad featuring chickpeas, couscous, and a variety of fresh vegetables, perfect for a light meal or side dish.
Ingredients
Scale
- 1 continental cucumber (diced)
- 1 medium red capsicum (diced)
- 1 red onion (diced)
- 1 cup fresh mint (chopped)
- 1/2 cup parsley (chopped)
- 2/3 cup sundried tomato strips (chopped)
- 2/3 cup pine nuts (natural)
- 1 cup dried cous cous
- 150 g vegan feta alternative – I use Bio Marinated Dairy Free Cheese
- 2 420 g tinned chickpeas (rinsed and drained)
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tsp cumin
- 3 cloves garlic (diced finely)
- 1/2 tsp sea salt
Instructions
- Prepare cous cous per the packet instructions, adding a drizzle of olive oil to have the cous cous come out nice and fluffy.
- Combine salad ingredients in a large bowl.
- Separately, combine dressing ingredients in a small bowl.
- Dress and toss the salad to combine all ingredients well.
Notes
- This salad can be served as a main dish or as a side.
- Feel free to add other vegetables or proteins as desired.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 25 mins
- Cook Time: -
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Rainbow Chickpea and Cous Cous Salad, Vegan Salad, Healthy Salad, Mediterranean Salad