In autumn the warm salads they become an excellent option to tone the body. This warm chickpea salad with couscous and tomato is also very complete as it has legumes and pasta among its ingredients. It can be taken as a first course or completed with some more vegetables to make it a unique dish.
Having the ingredients prepared one does not take more than 10 minutes to prepare. At home we like to pass the onion a little in the pan; We do not get to poach it but we do cook it so that it is more tender. If you take the opportunity to cook it at the same time as the couscous, you won't waste any time. Do you test it?
Warm chickpea salad with couscous and tomato
This warm chickpea, couscous and tomato salad to which you can also add other vegetables is an excellent choice as a first course.
Author Maria
Recipe type: Hair
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 red onion, julienned
- 1 glass of couscous
- 3-4 cups cooked chickpeas
- 8 cherry tomatoes, halved
- 1 ripe tomato, chopped
- 2 boiled eggs
- Extra virgin olive oil
- Salt and pepper
Preparation
- In a scoop we cook the couscous following the manufacturer's instructions. Generally in the same amount of water and with a pinch of salt.
- At the same time, in a frying pan, with a couple of teaspoons of oil, sauté the onion until it changes color, about 5 minutes.
- We combine in a container the cooked chickpeas, the couscous, the tomato and one of the minced cooked eggs.
- Season with olive oil extra virgin, mix and to finish we decorate with the remaining boiled egg.
- We serve the chickpea salad warm.