Couscous and Chickpea Salad

By Nicola JaffreyRecipes
Couscous and Chickpea Salad
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Couscous and Chickpea Salad

Recipe by Embody NutritionCourse: Lunch
Servings

4

servings
Prep time

2

minutes
Cooking time

5

minutes

Ingredients

  • 2 cup (cooked) couscous (equivalent 120g uncooked)

  • 2 cup chickpeas, drained and rinsed

  • 8 cups of salad

  • 20 sun-dried tomato pieces

  • 160g ricotta cheese

  • 200g avocado

Method

  • Cover the couscous with boiling water, cover for 5 minutes until the water has absorbed, then fluff with a fork (you could also cook in chicken or vegetable stock for more flavour).
  • Combine couscous, chickpeas and salad and serve between two bowls. Top with ricotta cheese and sun-dried tomatoes.

Notes

  • If you’re looking for lunch ideas that are easy to prepare, satisfying and realistic for busy weeks, you’ll find plenty more options to rotate through in our collection of quick and healthy lunch recipes.