Salsa, chickpea and couscous salad
Use up leftover salsa or make one from scratch for this hearty couscous salad. Top with grilled halloumi or chicken, if you like.
Ingredients
For the salsa
- 3 ripe tomatoes, finely chopped
- ½ onion or 4 spring onions, finely chopped
- handful coriander, finely chopped
- 1 green or red chilli, finely chopped or ¼ tsp chilli flakes
- 1 lime or lemon, juice only
- generous pinch salt
For the lemon and garlic dressing
- 2 tbsp olive oil
- 1 garlic clove, crushed
- ½ tbsp fresh lemon juice
- pinch sugar
- freshly ground black pepper
For the salad
- ¼ cucumber, diced
- 1 Little Gem lettuce, shredded
- 400g tin chickpeas, drained and rinsed
- 100²µ/3½´Ç³ú couscous, soaked in about 150ml/5fl oz stock or boiling water and fluffed up
Method
To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine.
To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside.
Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days.
Recipe Tips
You can make this salad more substantial by adding grilled halloumi, some crumbled feta, olives or grilled chicken breasts.
This can easily be made gluten-free by replacing the couscous with cooked rice, quinoa or buckwheat.
Summer
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