Chickpea And Couscous Salad
1 19-oz/540 mL tin chickpeas, drained and rinsed 1
1 sweet red pepper, raw or roasted, diced 1
1 cup fresh or frozen corn niblets 250 mL
4 chopped green onions 4
2 cups chopped fresh cilantro or parsley 500 mL
Dressing:
1 tsp minced chipotle (page 78), jalapeno or sweet and hot Thai sauce (page 94) 5 mL
1 tsp ground cumin 5 mL
l tbsp molasses or honey 15 mL
2 tbsp rice vinegar or cider vinegar 25 mL
1/4 cup lime juice or lemon juice 50 mL
1/4 cup orange juice 50 mL
2 tbsp olive oil Salt and pepper to taste 25 mL
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