20 Jul Couscous Chickpea Salad



• 1 10-ounce box couscous
• 1 15.5-ounce can chickpeas, drained and rinsed
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon of smoked paprika
• 1/4 teaspoon cinnamon
• 2 tablespoons extra-virgin olive oil
• Kosher salt and pepper
• 1 cup grape tomatoes, cut in half
• 1/4 cup green onion, thinly sliced
• 1/4 cup fresh mint, torn
• 6 oz feta cheese, crumbled



Prep: 15 Minutes

Place the couscous in a medium bowl, pour 1 1/2 cups hot tap water over the top, cover, and let sit for 10 minutes before fluffing with a fork. Stir in the chickpeas, lemon juice, 1 tablespoon of the oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

In a separate bowl, combine the tomatoes, onion, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Spoon the couscous and tomatoes onto a platter and sprinkle with the feta cheese.