Couscous salad with chickpeas and vegetables
- Vegan
- Lactose free
Derived from ingredients – check the package label.
- Good for lunch
Less suited for dinner.
Couscous with chickpeas, tomatoes, cucumber and lemon dressing; 4 servings.
4 servingsFinal yield 1,700 g
Ingredients
- 280 gCouscous, dry
- 480 gChickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
- 350 gTomatoes, red, ripe, raw, year round average
- 250 gCucumber, peeled, raw
- 20 gParsley, fresh
- 20 gOil, olive, salad or cooking
- 50 gLemon juice, raw
- 3 gSalt, table
- 350 gBeverages, water, tap, drinking
Method
- Put couscous in a bowl, cover with 350 ml boiling water, cover and leave for 10 minutes. Fluff with a fork and cool.
- Drain the chickpeas. Peel the cucumber; dice it and the unpeeled tomatoes, chop parsley and mix everything with the couscous.
- Whisk lemon juice with 20 g oil and salt, then mix into the salad.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,123 kcal
- Protein
- 83.6 g
- Fat
- 35.6 g
- Total carbohydrate (by difference)
- 372.2 g
- Total dietary fibre (USDA)
- 57.2 g
- Saturated fatty acids
- 4.7 g
- Sodium
- 1,272.9 mg
- Salt (sodium × 2.5)
- 3.2 g
Per serving
- Energy
- 530.8 kcal
- Protein
- 20.9 g
- Fat
- 8.9 g
- Total carbohydrate (by difference)
- 93 g
- Total dietary fibre (USDA)
- 14.3 g
- Saturated fatty acids
- 1.2 g
- Sodium
- 318.2 mg
- Salt (sodium × 2.5)
- 0.8 g
Per 100 g of finished food
- Energy
- 124.9 kcal
- Protein
- 4.9 g
- Fat
- 2.1 g
- Total carbohydrate (by difference)
- 21.9 g
- Total dietary fibre (USDA)
- 3.4 g
- Saturated fatty acids
- 0.28 g
- Sodium
- 74.9 mg
- Salt (sodium × 2.5)
- 0.19 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal