This is the perfect meal-in-a-bowl! Great for lunch or supper with tons of protein from the chickpeas and chicken along with delicious complex carbohydrates, including fibre from the chickpeas, veggies and couscous
2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
1/2red onion, minced
1/4cup(60 mL) fresh, chopped dill
Lemon Tahini Dressing
1/4cup(60 mL) tahini
1Tbsp(15 mL) honey
2-3Tbsp(30-45 mL) cold water, to thin
Salad Bowl
2cups(500 mL) cooked couscous
1pint(283 g) grape tomatoes, halved
1/2cupdiced cucumber
1/4cup(60 mL) sliced olives
3Tbsp(45 mL) toasted sesame seeds
pita or naan for serving, optional
Directions
Zest and juice lemon. Divide between a small and a large bowl, then set aside the small bowl for the tahini dressing.
Add oil, garlic, and spices to the large bowl and whisk to combine.
Add chicken, chickpeas, onion, and dill to the large bowl. Stir well to combine and set aside.
Add tahini, honey, and a pinch of salt to the small bowl with the reserved lemon juice and zest. Stir to combine. If needed, slowly add cold water, stirring constantly, until the dressing is thin enough to drizzle. Set aside.
Divide chickpea chicken salad, couscous, tomatoes, cucumbers, and olives between 4 bowls. Drizzle with dressing and sprinkle with sesame seeds.
Serve with pita, if desired.
Notes
A 19 oz (540 mL) can of chickpeas, drained & rinsed will yield 2 cups (500 mL) cooked chickpeas.
2cups(500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
1/2red onion, minced
1/4cup(60 mL) fresh, chopped dill
Lemon Tahini Dressing
1/4cup(60 mL) tahini
1Tbsp(15 mL) honey
2-3Tbsp(30-45 mL) cold water, to thin
Salad Bowl
2cups(500 mL) cooked couscous
1pint(283 g) grape tomatoes, halved
1/2cupdiced cucumber
1/4cup(60 mL) sliced olives
3Tbsp(45 mL) toasted sesame seeds
pita or naan for serving, optional
1
Zest and juice lemon. Divide between a small and a large bowl, then set aside the small bowl for the tahini dressing.
2
Add oil, garlic, and spices to the large bowl and whisk to combine.
3
Add chicken, chickpeas, onion, and dill to the large bowl. Stir well to combine and set aside.
4
Add tahini, honey, and a pinch of salt to the small bowl with the reserved lemon juice and zest. Stir to combine. If needed, slowly add cold water, stirring constantly, until the dressing is thin enough to drizzle. Set aside.
5
Divide chickpea chicken salad, couscous, tomatoes, cucumbers, and olives between 4 bowls. Drizzle with dressing and sprinkle with sesame seeds.
