Chickpea Israeli Couscous Salad

Servings: Approx 4
Time: 10 min prep + 1-2 hr chill
From: The Kichn

Ingredients:

Salad

• 1 cup couscous (normal or Israeli)
• 1 can chickpeas, rinsed & drained
• 10 ounce container cherry tomatoes, halved
• 2-3 persian cucumbers, chopped (can sub 1 normal cucumber, cut into quarter circles)
• 1/2 cup crumbled feta cheese
• Optional, 2 tablespoons fresh parsley, chopped (o)

Dressing

• 1/4 cup extra virgin olive oil
• 1/2 lemon, juiced
• 2 Tbsp apple cider vinegar (can sub balsamic)
• 1 tsp Dijon mustard
• 1/2 teaspoon honey
• to taste, salt and pepper

Directions

1. For the dressing, add all the ingredients to a bowl and whisk together. Adjust any seasonings if need be and set aside.

2. Cook couscous according to package and then set aside until cooled. Add a tiny bit of oil or butter to couscous so it doesn’t stick.

3. Rinse and dry chickpeas. Mix chickpeas and couscous with dressing and chill for approx 10-20 min.

4. While couscous is chilling, chop tomatoes, cucumbers, and parsley.

5. Toss couscous with veggies and feta. Adjust seasoning to your taste with salt, pepper, and lemon. Chill 1-2 additional hours before serving.