Chickpea and Couscous Salad

Chickpea Salad


Put the couscous into a bowl and pour over the vegetable stock.  Cover and leave until the stock has been absorbed. Halve the lemon and squeeze the juice. Mix with the olive oil in a screwtop jar. Shake well to mix. Drain and rinse the chickpeas. Finely chop the onion, chop the cucumber and quarter the tomatoes, then add them to the couscous with the chickpeas, herbs and dressing. Add pepper to taste. Serve immediately.

Chickpeas are cheap and a fantastic source of fibre, protein and iron. Our lodger Anna liked this salad so much she had to write down the recipe immediately!



Serves 4

  • 200g couscous
  • 200ml vegetable stock
  • Half a lemon
  • 400g tin chickpeas
  • 1 small red onion
  • Half cucumber
  • 10 cherry tomatoes
  • 2 tbsp each mint, basil, and parsley chopped
Chickpea Salad