A salad full of protein, perfect for lunch, because it will fill you up and give you energy all afternoon.
Ingredients
1 cup uncooked whole wheat couscous
1 cup hot water
1 lemon ( juice)
1 can chickpeas rinsed and drained
1/2 green pepper, cut into small cubes
1/2 red pepper, cut into small cubes
1 cup cherry tomatoes, cut in half
2/3 cup fresh chives, chopped
1 carrot, grated
1 cup cauliflower rice
2 tablespoon hemp heart or other seed
Olive oil
Salt pepper to taste
Instructions
Mix couscous and boiling water cover and let stand for 5 minutes.
Add good dash of olive oil and juice of half a lemon.
Mix, cover and let stand until veggies are ready.
Mix all veggies, chick peas, seeds, lemon juice and olive oil.
Incorporate couscous to veggie mix.
Refrigerate one hour and serve.
Suzanne
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| Couscous Chickpea Salad |
Ingredients
1 cup uncooked whole wheat couscous
1 cup hot water
1 lemon ( juice)
1 can chickpeas rinsed and drained
1/2 green pepper, cut into small cubes
1/2 red pepper, cut into small cubes
1 cup cherry tomatoes, cut in half
2/3 cup fresh chives, chopped
1 carrot, grated
1 cup cauliflower rice
2 tablespoon hemp heart or other seed
Olive oil
Salt pepper to taste
Instructions
Mix couscous and boiling water cover and let stand for 5 minutes.
Add good dash of olive oil and juice of half a lemon.
Mix, cover and let stand until veggies are ready.
Mix all veggies, chick peas, seeds, lemon juice and olive oil.
Incorporate couscous to veggie mix.
Refrigerate one hour and serve.
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