Chickpea & Couscous Salad

Serves 4

For the salad: 

½ cup (85g) couscous 

1x 14 oz. (400g) can chickpeas, drained 

½ cucumber, sliced 

½ red onion, diced 

1 cup (150g) cherry tomatoes, halved 

7 oz. (200g) rocket 

4 tbsp. hummus 

For the dressing: 

1 tbsp. apple cider vinegar 

1 tbsp lemon juice 

1 tbsp. olive oil 

1 tsp. maple syrup 

1 tsp. Dijon mustard

What you need to do

1.Cook the couscous according to instructions on the packaging. Once cooked, set aside to cool slightly. 

2.Make the dressing by mixing all the dressing ingredients together and setting aside until needed. 

3.Place all the salad ingredients in a bowl along with the cooled couscous and toss together with the salad dressing. 

4.Divide the salad between 4 plates and serve with a tablespoon of hummus.