Chickpea Salad Recipe

How To Make Chickpea Salad With Spinach and Couscous

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Legumes can be the protagonists of light, healthy dishes full of vitamins. A good example of this is this chickpea salad with spinach and couscous.

The salad is dressed with a mint yogurt sauce that gives it a lot of freshness. It is perfect to benefit from all the good properties of legumes without the need to add excess calories to our diet. Doesn’t that sound good?

Ingredients for making Chickpea Salad recipe
Ingredients for making Chickpea Salad recipe
Chickpea Salad Recipe

Chickpea Salad Recipe

Yield: 1
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 30 minutes

I'm sure you're tired of searching for a chickpea salad recipe guide. Finally, I cooked Chickpea Salad With Spinach and Couscous, Hope you will like it. Read here how to make Chickpea Salad with a touch of yogurt sauce.

Ingredients

  • 200 g of cooked chickpeas
  • 70 g of spinach
  • 30 g of couscous
  • 70 ml of water approximately
  • 1 natural yogurt
  • 1 small cucumber
  • Cherry tomatoes
  • mint
  • lemon
  • extra virgin olive oil
  • Salt

Instructions

  1. Start by preparing the couscous. To do this you will have to heat the water in a saucepan.
  2. When it has boiled, turn off the heat and pour in the couscous. Cover the saucepan and let the couscous rest for about 5 minutes to hydrate. It has to be tender but not too old.You are here: Home / Savory recipes / Salads / Chickpea, spinach and couscous salad Chickpea, spinach and couscous salad September 19, 2019 Leave a comment 1 star2 stars3 star4 stars5 stars (No appraisal yet) Share Tweet 308 Pin Chickpea, spinach and couscous salad Chickpea, spinach and couscous salad Legumes can be the protagonists of light, healthy dishes full of vitamins. A good example of this is this chickpea salad with spinach and couscous. The salad is dressed with a mint yogurt sauce that gives it a lot of freshness. It is perfect to benefit from all the good properties of legumes without the need to add excess calories to our diet. Doesn't that sound good? Ingredients to make chickpea, spinach and couscous salad. Quantities for 2 or 3 people 200 g of cooked chickpeas 70 g of spinach 30 g of couscous 70 ml of water approximately 1 natural yogurt 1 small cucumber Cherry tomatoes mint lemon extra virgin olive oil Salt Ingredients to make chickpea, spinach and couscous salad Ingredients to make chickpea, spinach and couscous salad How to Make Chickpea, Spinach, and Couscous Salad Start by preparing the couscous. To do this you will have to heat the water in a saucepan. When it has boiled, turn off the heat and pour in the couscous. Cover the saucepan and let the couscous rest for about 5 minutes to hydrate. It has to be tender but not too old. Once it is ready, drain it, separate the granites with a fork and let it cool. On the other hand, you can prepare the yogurt sauce. Place the yogurt, lemon juice to taste, salt and a bit of virgin olive oil in a container. Mix all the ingredients until you get an emulsion. Add the minced mint and reserve the sauce. Cut the cherry tomatoes in half or quarters, depending on their size. Peel the cucumber, remove the seeds from the central part and cut it into small cubes. Finally, proceed to assemble the salad. I put a spinach base, on top of the chickpeas and couscous. Then I put the cucumber and tomato. I also add a pinch of salt and a drizzle of olive oil to add more flavor to the dish. Dress the salad with the yogurt sauce when serving. Hydrate the couscous and drain it Hydrate the couscous and drain it
  3. Once it is ready, drain it, separate the granite with a fork and let it cool.
  4. On the other hand, you can prepare the yogurt sauce. Place the yogurt, lemon juice to taste, salt, and a bit of virgin olive oil in a container. Mix all the ingredients until you get an emulsion.Yogurt sauce with mint
  5. Add the minced mint and reserve the sauce.
  6. Cut the cherry tomatoes in half or quarters, depending on their size.
  7. Peel the cucumber, remove the seeds from the central part and cut it into small cubes.
  8. Finally, proceed to assemble the salad. I put a spinach base, on top of the chickpeas and couscous. Then I put the cucumber and tomato. I also add a pinch of salt and a drizzle of olive oil to add more flavor to the dish.

Notes

Make sure to dress the salad with the yogurt sauce when serving.

Nutrition Information
Yield 3 Serving Size 1
Amount Per Serving Calories 221Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 3mgSodium 258mgCarbohydrates 31gFiber 7gSugar 9gProtein 11g
© Rimutik
Cuisine: Spanish / Category: Salad

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