Veggie Yogi

Food, health and prosperity for the body

Chickpea and Couscous Salad

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

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Begin by placing 1 cup of couscous in a bowl and add 1 cup of boiling water so that the water is covering the couscous. Cover and let sit for 15 minutes. (I usually just set a plate on top as a cover)

While the couscous is sitting, chop your bell peppers, green onions, cucumber, radishes and cilantro. Once the couscous is ready, fluff with a fork.

Place couscous, bell peppers, corn, green onion, cucumber, radish, chick peas and cilantro in a large bowl.

Mix well.

In a small bowl mix the dressing including sweet and hot thai sauce, cumin, honey, cider vinegar, lime juice, orange juice and olive oil. Today I didn't have any orange juice so I just doubled the lime juice and it turned out quite delicious. 🙂 So don't worry about mixing the ingredients up a little bit depending on what you have in the house.

Toss the dressing into the salad and serve!

Chickpea and Couscous Salad


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