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.