INGREDIENTS

1 x 400g (14 oz) can of chickpeas, rinsed and drained
½ cup raw couscous
200g mixed salad leaves
4 large tomatoes sliced
1/2 cup dried cranberries
1 carrot grated
½ red onion finely chopped
3 tablespoons of red wine vinegar (or any vinegar like balsamic, apple cider or white wine)
1 teaspoon of maple syrup
2 tablespoons of water

 

 

 

DIRECTIONS

1. Mix the vinegar, maple syrup and water together and set aside.
2. Cook the couscous according to instructions. Once cooked drain any excess liquid and fluff with a fork.
3. Slice the tomatoes, chop the onion and grate the carrot.
4. Put all the salad ingredients into a large bowl. Add the dressing, mix well and serve.