Chickpea and Couscous Salad
Here’s a tasty and versatile salad that can be a main dish or a side dish.
It is adapted from a recipe in Bonnie Stern’s cookbook More Heart Smart Cooking and is one of my personal favorites. I’ve added the cucumber and radish and added a few more chickpeas to use up the second can! More Heart Smart Cooking is one in a series of cookbooks that was written in conjunction with the Heart and Stroke Foundation of Canada.
Serves approx. 7-8
Here’s what you’ll need:
1 cup couscous
2 15 oz cans of chickpeas (or 1 19 oz can if you’re in Canada)
1 diced red bell pepper
1 diced orange bell pepper
1 cup of frozen corn
4 chopped green onions
4 diced radishes
1/2 cup diced cucumber
2 cups chopped cilantro
1 tsp sweet and hot thai sauce
1 tsp cumin
1 tbsp honey
2 tbsp cider vinegar or rice vinegar
1/4 cup lime juice
1/4 cup orange juice
2 tbsp olive oil
- Posted in: Salads
- Tagged: chickpea, cilantro, corn, couscous, green onions, red pepper, salad, vegetarian