Chickpea & Coucous Salad
When it comes to side dishes, sometimes I get in a rut. I make the usual suspects like mashed potatoes, rice, basic salads and so on. So I’m trying to explore different options to mix it up.
Recently I cooked a vegan Greek inspired meal for a group of friends. I wanted to make a pasta salad but I also wanted to add protein to the mix because it was a plant based meal. So this chickpea and couscous salad was a nice addition. Half of the ingredient are pantry items and the fresh produce brings it to life. Especially the herbs. Fresh herbs are really what make your dish pop with color and bring in all the freshness.
The recipe below is VERY forgiving. Feel free to add more vegetables, a different kind of pasta or even use an infused olive oil.
2 cans of chickpeas, drained and rinsed
1 ½ cup of prepared cous cous made according to package, drained and rinsed with cold water
½ red bell pepper diced
1 ½ cups of cherry tomatoes, halved
1 English cucumber, diced
½ red onion thinly sliced
1 cup of kalamata olives, pitted
1 cup of green olives, pitted
Juice from 2 lemons
fresh mint, chopped
fresh dill, chopped
fresh basil, chopped
Salt & Pepper
1/3 cup of red wine vinegar
1 cup olive oil
salt and pepper
1 Tablespoon dried oregano
Combine all the ingredients in shallow serving dish. For dressing whisk all ingredients, then toss with salad. Taste and add salt if needed.