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Mediterranean Chickpea and Couscous Salad

Prep Time 5 minutes
Cook Time 13 minutes
Servings 4

Ingredients

  • 1 cup Couscous, dry
  • 2 cup Vegetable broth, low sodium
  • 2 cup Cucumber, chopped
  • 1 cup Grape tomato, chopped
  • 1/2 cup Red onion, chopped
  • 1 cup Bell pepper, orange, chopped
  • 2 cup Arugula
  • 2 cup Chickpea, canned, no added salt drained
  • 1/3 cup Olive oil
  • 2 TBSP Lemon juice
  • 1 TBSP Dijon mustard
  • 2 TBSP Oregano, dried
  • 2 tsp Black pepper

Instructions

  • In a small pot, cook couscous with vegetable broth as directed on package. Once cooked set aside to cool.
  • While couscous is cooling, wash and chop the vegetables and set aside.
  • In a small bowl, mix the dressing ingredients together. Divide into 4 small meal prep containers.
  • Drain and rinse the chickpeas in a colander.
  • Divide the couscous equally among 4 medium meal prep containers. Then divide the chopped vegetables and chickpeas into the containers evenly.
  • When ready to enjoy, add the dressing to bowls and mix well before eating.

Notes

Makes 4 Servings. Per Serving:  500 calories, 54 g net carbohydrates, 21 g fat, 14 g protein, 620 mg potassium, 179 mg sodium, phosphorus 205 mg.