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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Ingredients
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
Method
Sugar snap pea and chickpea salad
- 1Cook 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.
- 2Combine 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.
- 3Add dressing to salad, toss then scatter over fetta. Serve.
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