Confession: This is the first time I’ve eaten Couscous! Isn’t that crazy? It’s just one of those items I’ve walked by over and over again. I didn’t even intend on using it in this herbed chickpea salad but found myself cooking it when I couldn’t find wheat berries in my grocery store. A quick Google search for replacements and voila! I’m eating couscous. Side note, if you don’t have couscous then wheat berries will be lovely in this salad!
We’ll be leaving for holidays soon so I’ve been trying out easy salads to make while we’re touring the Okanagan in the Motorhome. There’s going to be lots of pool and lake time so we like to fill the cooler instead of trying to find places to eat along the way. It’s just easier to convince the kids to get out of the pool and eat when we don’t have to get dressed. I sometimes wish I had a kids attitude towards food. It might help with these pesky few pounds. I guarantee you’ll never hear me argue when it’s time to eat! This herbed chickpea salad is loaded with veggies, fibre and protein. I like to get the couscous going on the stove and while it’s cooking, chop up all the veggies. By the time I’m done it’s ready to come together.
I used veggies I had in the fridge but feel free to use whatever you have on hand. It’s nice to use an assortment of bright colors to offset the chickpeas and couscous. The dressing I chose for the salad is balsamic herb. It brings the whole salad together nicely and has a gives a fresh taste. The salad packs well and stays nice and fresh for three days.