Chickpea Couscous Salad

Chickpea couscous salad is a healthy, light, and filling dish that’s perfect for any occasion. Combining fluffy couscous with chickpeas, fresh vegetables, and a tangy dressing, this salad is not only nutritious but also packed with flavor. It can be served as a main dish or a side, making it versatile for any meal. It’s also great for meal prep and can be enjoyed cold or at room temperature.

Ingredients (for 4 servings):

• 250 g couscous
• 1 can (400g) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup feta cheese (optional, can be skipped for vegan version)
• 1/4 cup olives (optional)

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice (or more to taste)
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• Salt and pepper, to taste

Instructions:

1. Prepare the couscous:
   • In a large bowl, place the couscous and drizzle with a tablespoon of olive oil.
   • Pour over 1 cup of boiling water or vegetable broth. Cover and let it sit for about 5 minutes.
   • After the couscous has absorbed the liquid, fluff it with a fork to separate the grains.
2. Prepare the salad ingredients:
   • In a large mixing bowl, combine the chickpeas, cucumber, bell pepper, red onion, cherry tomatoes, and parsley or cilantro.
3. Make the dressing:
   • In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, salt, and pepper. Adjust the seasoning to taste.
4. Assemble the salad:
   • Add the cooked couscous to the salad mixture and pour the dressing over everything. Toss gently to combine.
   • If using feta cheese and olives, add them now and mix gently.
5. Chill and serve:
   • You can serve the salad immediately, or chill it in the fridge for about 30 minutes to let the flavors marinate.
   • Garnish with extra fresh parsley or cilantro just before serving.

Tips:

• You can add more vegetables like shredded carrots or avocado to make the salad even more colorful and nutritious.
• To make it vegan, simply omit the feta cheese or substitute with a vegan cheese alternative.
• This salad can be stored in the fridge for 2-3 days, making it perfect for meal prep.

Enjoy your Chickpea Couscous Salad!