Oriental Chickpea Couscous Salad (Print Version)
# Ingredients:
→ For the salad
01 -
50g couscous (about 1/4 cup)
02 -
100ml vegetable broth, hot
03 -
1/2 garlic clove, minced or pressed
04 -
1 green onion (scallion), thinly sliced
05 -
1/2 cucumber, diced into small cubes
06 -
1 pointed bell pepper, seeded and diced
07 -
100g cherry tomatoes, halved
08 -
1/2 bunch fresh parsley, roughly chopped
09 -
265g chickpeas, drained and rinsed (one 15oz can)
→ For the tangy tahini dressing
10 -
1 teaspoon agave nectar or honey
11 -
1/2 tablespoon tahini (sesame paste)
12 -
1 organic lime, zested and juiced
13 -
A pinch of ground cumin
14 -
1 tablespoon extra virgin olive oil
15 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Place the couscous in a medium bowl and pour the hot vegetable broth over it. Cover with a plate or plastic wrap and let it sit for 5 minutes until all the liquid is absorbed. Fluff with a fork, then stir in the pressed garlic while the couscous is still warm.
02 -
While the couscous is absorbing the broth, prepare your vegetables: slice the green onion into thin rings, dice the cucumber and bell pepper into small, even pieces, halve the cherry tomatoes, and roughly chop the fresh parsley leaves.
03 -
Add the drained and rinsed chickpeas along with all the prepared vegetables to the bowl with the couscous. Gently toss to combine, being careful not to mash the chickpeas or tomatoes.
04 -
In a small bowl, whisk together the agave nectar, tahini, lime zest, lime juice, cumin, and olive oil until smooth. Season with salt and pepper to taste. Pour the dressing over the salad and mix thoroughly to coat all ingredients. Let sit for 5-10 minutes before serving to allow flavors to meld.
# Notes:
01 -
The reserved chickpea liquid (aquafaba) can be saved for use as an egg substitute in other recipes, like vegan mayonnaise or meringues.
02 -
This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. The flavors actually improve after a few hours!