Sugar snap pea and chickpea salad

A power-packed and healthy salad with gluten-free chickpeas and couscous. Serve as a complete meal or a side to any main dish.

  • 30 mins preparation
  • 3 mins cooking
  • Serves 4
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Sugar snap pea and chickpea salad
  • 375 gram green beans, topped
  • 125 gram sugar snap peas
  • 2 cup couscous, prepared to packet directions
  • 125 gram roast capsicum, cut into strips
  • 400 gram can chickpeas, rinsed and drained
  • 100 gram baby rocket, rinsed and dried
  • juice of 1 lemon
  • 1 garlic clove, finely chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 200 gram feta, coarsely crumbled


Sugar snap pea and chickpea salad
  • 1
    Cook beans and peas in a large pan of boiling, salted water for 3 minutes, until bright green but crisp. Drain, run under cold water and drain again. Add to prepared couscous with capsicum, chickpeas and rocket. Toss well.
  • 2
    Combine lemon juice with a pinch of salt and garlic and whisk until salt has dissolved. Slowly add oil, whisking constantly, until mixture has thickened slightly.
  • 3
    Add dressing to salad, toss then scatter over fetta. Serve.

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