Chickpea and couscous salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 228.8
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 943.3 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 6.3 g
- Protein: 8.1 g
View full nutritional breakdown of Chickpea and couscous salad calories by ingredient
Introduction
This is my version of the classic Mediterreanean chickpea salad, not as spiced or tangy as other versions. It doesn't have any onion in it because I hate raw onion. This is my version of the classic Mediterreanean chickpea salad, not as spiced or tangy as other versions. It doesn't have any onion in it because I hate raw onion.Number of Servings: 8
Ingredients
-
4 cups of cooked chickpeas
2 cups of cooked israeli couscous
1 cucumber
3 roma tomatoes
2 tablespoons olive oil
2 tablespoons of lemon or lime juice (that's what i had in my fridge)
Salt and pepper to taste
Directions
If you are using canned chickpeas skip this paragraph. If you are using dried chickpeas, put the chickpeas in a bowl, cover with water+2 inches above the chickpeas, and leave overnight to rehydrate. You will then need to boil the chickpeas for somewhere between 1 and 2 hours, depending on how long they've soaked. Check the water occasionally while boiling and skim the white sludge off of the top. This is why canned chickpeas were invented. Prep times does not include rehydrating and cooking the chickpeas, as 12 hours prep time for a salad looks a bit wonky.
Now that your chickpeas are ready (rinsed off if they're out of a can), take one cup dry couscous and add it to 1.5 cups boiling water. Turn the heat off, and leave it covered for 5 minutes to cook the couscous. You will have 2 cups cooked couscous in the pan. (Cooking time includes making the couscous.)
Slice the cucumber into 1/4 inch strips, and then quarter the strips. Cut the three tomatoes into more chunky pieces, as small tomato pieces are inclined to fall apart.
Mix all of the chickpeas, couscous, cucumber, and tomatoes in a large mixing bowl, add the oil and lime juice, and stir gently, then adding salt and pepper to taste. This salad will be very mild, perfect for a side dish or a hot summer day.
Makes 8 3/4 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JBRODSKY.
Now that your chickpeas are ready (rinsed off if they're out of a can), take one cup dry couscous and add it to 1.5 cups boiling water. Turn the heat off, and leave it covered for 5 minutes to cook the couscous. You will have 2 cups cooked couscous in the pan. (Cooking time includes making the couscous.)
Slice the cucumber into 1/4 inch strips, and then quarter the strips. Cut the three tomatoes into more chunky pieces, as small tomato pieces are inclined to fall apart.
Mix all of the chickpeas, couscous, cucumber, and tomatoes in a large mixing bowl, add the oil and lime juice, and stir gently, then adding salt and pepper to taste. This salad will be very mild, perfect for a side dish or a hot summer day.
Makes 8 3/4 cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user JBRODSKY.