Fresh Chickpea & Couscous Salad

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Fresh Chickpea & Couscous Salad

  • Servings: serves 1
  • Difficulty: easy
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Refreshing and crunchy Chickpea Couscous Salad, perfect for those Summer alfresco lunches or even just a take out lunch.


  • 75g Couscous
  • 150g Hot Vegetable Stock
  • 20g Fresh Chickpeas(shelled and steamed)
  • 1 small Beetroot (baked, peeled and diced)
  • Red Onion (sliced and brined in salt, sugar and vinegar)
  • 1 small Courgette (sliced and grilled with dried Herb and Oil seasoning)
  • small handful of fresh Herbs: Basil, Coriander and Fennel leaf
  • Olive Oil (for sauté and drizzle)
  • Small clove of Garlic (peeled and pressed)
  • 1 dried Bird’s Eye Chilli, finely chopped (keep the seeds if you want the hot kick)
  • Pinch of Turmeric powder (optional)
  • Black Mustard seeds
  • Salt,Pepper and a squeeze of Lemon to taste


  1. Whilst the Beetroot is baking, soak the Couscous in the hot veg stock. Cover and set aside for 15 minutes.
  2. In a hot pan place the Mustard seeds and warm through. Add a little Oil, as they start popping quickly add Chilli flakes and Garlic, quick stir; add Couscous, stirring at all times to coat the Couscous grains. Sprinkle Turmeric powder and stir. Allow to steam over a low heat for couple of minutes.
  3. Toss all the vegetables in, squeeze of Lemon and stir all the roughly chopped Herbs.
  4. Serve with a glass of refreshing homemade Lemonade.
  5. ENJOY

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