This wonderful chickpea and couscous salad with tomatoes is a combination of juicy vegetables, protein-rich chickpeas, and delicate couscous, creating the perfect balance of flavor and nutrition. An excellent option for a snack or light dinner.
Ingredients (2-3 servings):
- Couscous – 4 tbsp cooked
- Tomatoes – 2 pieces
- Canned (or cooked) chickpeas – 3-4 tbsp
- Red onion – 1/4 piece
- Arugula – a handful
- Sun-dried olives – a handful
- Lemon juice – 1/2 tsp
- Oregano – a pinch
- Ground black pepper – a pinch
- Salt – to taste
- Olive oil
Cooking process
First, prepare the couscous (according to the package instructions) and let it cool.
Dice the tomatoes.
Slice the red onion into thin half-moons. Drizzle it with lemon juice or wine vinegar. Let it marinate for a few minutes.
Remove the pits from the sun-dried olives and cut them in half.
On a plate, arrange the washed and dried arugula. Then add the couscous, canned chickpeas, dried oregano, and all the other prepared ingredients. Gently toss, season with salt, and drizzle with olive oil.Sprinkle the finished chickpea and couscous salad with freshly ground black pepper.
Enjoy your meal!
I recommend checking out other recipes for delicious salads: