Chickpea And Couscous Salad Recipe

The chickpea and cous cous salad is an almost raw salad made with canned chickpeas and cous cous tossed with a spicy and sweet dressing. Along with red pepper, corn niblets, green onions and cilantro, the chickpea salad is dressed with honey, vinegar, lemon juice and orange juice with a hint of chilies and is quite healthy.


Health IndexHealthyServings6


 Couscous250 Milliliter (1 Cup)
 Chickpeas540 Milliliter, drained, rinsed (19 Ounce)
 Red pepper/Roasted red pepper1 , diced
 Corn niblets250 Milliliter (Fresh Or frozen)
 Green onions4 , chopped
 Chopped fresh cilantro/Chopped fresh parsley2 Cup (32 tbs)
 Minced chipotle/Jalapeno / sweet and hot thai sauce 5 milliliter1 Teaspoon
 Minced jalapeno/Sweet and hot thai sauce1 Teaspoon, minced (5 Milliliter)
 Ground cumin1 Teaspoon (5 Milliliter)
 Molasses/Honey1 Tablespoon (15 Milliliter)
 Rice vinegar/Cider vinegar2 Tablespoon (25 Milliliter)
 Lime juice/Lemon juice1⁄4 Cup (4 tbs) (50 Milliliter)
 Orange juice1⁄4 Cup (4 tbs) (50 Milliliter)
 Olive oil2 Tablespoon
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 714 Calories from Fat 101

% Daily Value*

Total Fat 12 g18%

Saturated Fat 1.3 g6.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 102 mg4.2%

Total Carbohydrates 124 g41.3%

Dietary Fiber 26.7 g106.7%

Sugars 13.2 g

Protein 29 g57.2%

Vitamin A 47.9% Vitamin C 76.6%

Calcium 13.2% Iron 38.7%

*Based on a 2000 Calorie diet


Place couscous in 8-inch/1.5 L square glass baking dish.
Pour 1 cup/250 mL boiling water over top and cover tightly.
Allow to rest for 15 minutes.
Fluff with fork.
In large bowl, combine couscous, chickpeas, red pepper, corn, green onions and cilantro.
For dressing, puree chipotle with cumin, molasses, vinegar, lime juice, orange juice and olive oil.
Toss lightly with couscous and chickpea mixture.
Taste and season with salt and pepper if necessary.



holyfood says :

Orange-Mint Salad--- This salad was inspired by one of my kids commenting that “oranges are so every day.” My mom remembers when oranges were a treat. I love oranges, so I wanted to make something a little different. I’m also enjoying using our abundant spearmint while it is still fresh from the garden. Thinly slice several spearmint leaves, to taste. Mix in some brown sugar, to taste. I used a bit too much for our tastes, about ½ T. Peel and chunk oranges. I used two California navels. You can see the effect of the brown sugar in the difference. This was sweet and tangy and not too juicy. My kids thought it was “ok.”
Posted on: 22 April 2011 - 4:13pm