* **Salad** * 1 continental cucumber (diced) * 1 medium red capsicum (diced) * 1 red onion (diced) * 1 cup fresh mint (chopped) * 1/2 cup parsley (chopped) * 2/3 cup sundried tomato strips (chopped) * 2/3 cup pine nuts (natural) * 1 cup dried cous cous * 150 g vegan feta alternative – I use Bio Marinated Dairy Free Cheese * 2 420 g tinned chickpeas (rinsed and drained) * **Dressing** * 1/2 cup olive oil * 1/2 cup lemon juice * 2 tsp cumin * 3 cloves garlic (diced finely) * 1/2 tsp sea salt
# Instructions
1. Prepare cous cous per the packet instructions- adding a drizzle of olive oil to have the cous cous come out nice and fluffy 2. Combine salad ingredients 3. Separately, combine dressing ingredients 4. Dress and toss salad
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# Rainbow Chickpea and Cous Cous Salad
**Serves:** 5 main serves (10 sides)
**Prep Time:** 25 mins
**Cook Time:** –
# Ingredients
* **Salad**
* 1 continental cucumber (diced)
* 1 medium red capsicum (diced)
* 1 red onion (diced)
* 1 cup fresh mint (chopped)
* 1/2 cup parsley (chopped)
* 2/3 cup sundried tomato strips (chopped)
* 2/3 cup pine nuts (natural)
* 1 cup dried cous cous
* 150 g vegan feta alternative – I use Bio Marinated Dairy Free Cheese
* 2 420 g tinned chickpeas (rinsed and drained)
* **Dressing**
* 1/2 cup olive oil
* 1/2 cup lemon juice
* 2 tsp cumin
* 3 cloves garlic (diced finely)
* 1/2 tsp sea salt
# Instructions
1. Prepare cous cous per the packet instructions- adding a drizzle of olive oil to have the cous cous come out nice and fluffy
2. Combine salad ingredients
3. Separately, combine dressing ingredients
4. Dress and toss salad
Recipe link: [https://www.bardannutrition.com.au/post/rainbow-chickpea-and-cous-cous-salad](https://www.bardannutrition.com.au/post/rainbow-chickpea-and-cous-cous-salad)