Chickpea salad with lime-honey dressing

Name: Chickpea salad with lime-honey dressing
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 250 g Couscous (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml each) Chickpeas; 150 g Celery; 80 g dried sour cherries; 1 Mango; 2 red onions; 1 collar flat leaf parsley; 2 Garlic cloves; 2-3 Lime (approx. 100 ml juice); 1-2 TABLESPOONS liquid honey; 4 TABLESPOONS Olive oil

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

A super tasty salad made from colourful ingredients, which you can also prepare the evening before for taking to the office.

COOK TIME
35 mins

TOTAL TIME
65 mins

Ingredients

Servings: 4

250 g Couscous (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml each) Chickpeas
150 g Celery
80 g dried sour cherries
1 Mango
2 red onions
1 collar flat leaf parsley
2 Garlic cloves
2-3 Lime (approx. 100 ml juice)
1-2 TABLESPOONS liquid honey
4 TABLESPOONS Olive oil

Directions

1
Put the couscous and 1 pinch of salt in a bowl and pour over 1⁄4 l of boiling water. Let it swell for about 5 minutes, then loosen it up with a fork.
2
Pour the chickpeas into a sieve, rinse with cold water and drain well. Clean, wash and finely dice the celery. Roughly chop the cherries. Peel the mango, cut the flesh off the stone and dice finely. Peel and finely dice the onions. Wash parsley, shake dry, pluck leaves and chop finely.
3
For the vinaigrette, peel and finely chop the garlic. Squeeze the limes, measure approx. 100 ml juice. Mix juice, salt, pepper, honey and garlic. Fold in the oil.
4
Mix the couscous, chickpeas, celery, cherries, mango, onions and parsley in a large bowl with the vinaigrette. Let the salad steep for about 30 minutes.