Chickpea Couscous Salad

Ingredients

• Couscous

  Dry

  1 ½ cup or 260g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Cucumber

  With peel, raw

  2 cucumber or 602g

• Green bell pepper

  Sweet, green, raw

  ½ small or 37g

• Radishes

  Raw

  ¼ cup slices or 29g

• Almonds

  Nuts, raw

  ¼ cup, slivered or 27g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Lemon juice

  Raw

  ¼ cup or 61g

• Garlic

  Raw

  1 clove or 3g

• Honey

  1 tbsp or 21g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Prepare couscous according to package instructions, then fluff with a fork and transfer to a large salad bowl to cool.
2. Drain and rinse the chickpeas. Dice the cucumber and bell pepper, and thinly slice the radishes and scallions. Add these to the bowl with the cooled couscous and toss gently to combine.
3. In a small bowl, whisk together olive oil, lemon juice, pressed garlic, honey, cumin, salt, and pepper to make the dressing.
4. Pour the dressing over the salad, toss all ingredients together, and serve.

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