Mediterranean Couscous Salad with Chickpeas

Did you know that chickpeas and garbanzo beans are the same thing? That means you can add chickpeas OR garbanzo beans to this Mediterranean couscous salad. I feel like I just found out that Hannah Montana is Miley Cyrus.

Be the first to rate this

Has average rating

Total rating count

Rate this

Prep time
15 min
Cooking time
10 min
Servings
Portions 4

Ingredients

2 tablespoons I Can’t Believe It’s Not Butter!® Vegan
1 small red onion, chopped (about 1/2 cup)
2 cloves garlic, chopped
1 cup uncooked whole wheat couscous
1 1/2 cups unsalted vegetable stock or water
1 can (15 ounces) low sodium chickpeas, rinsed and drained (reserve 2 tablespoons liquid)
2 tablespoons lemon juice
2 tablespoons chopped fresh oregano
2 cups chopped cucumber
1 cup halved grape tomatoes

Nutritional guidelines (per serving)

Show More Nutritional Facts See less Nutritional Guidelines

Nutrition information is calculated using an ingredient database and should be considered an estimate

Instructions

In medium saucepan, melt I Can’t Believe It’s Not Butter! Vegan and cook onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.
Add broth and bring to a boil. Remove from heat and let stand 5 minutes.
Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.

Download Recipe

How would you rate this recipe ?

1 star. Poor.

2 stars. Fair.

3 stars. Average.

4 stars. Good.

5 stars. Excellent.

Mediterranean Couscous Salad with Chickpeas