Pumpkin and chickpea salad

GREEN (NSW & ACT)

Ingredients

(Serves 8)

• 4 cups (250g) pumpkin, cubed
• 1 x 400g can chickpeas, rinsed and drained
• 1 cup couscous, uncooked
• 1 cup boiling water
• 1/3 cup parsley, chopped
• 5 tablespoons olive oil
• 1 teaspoon mixed herbs, dried or fresh
• 3 tablespoons lemon juice
• 1 clove garlic, crushed or finely chopped

Method

1. Place pumpkin in a saucepan and cover with cold water. Bring to the boil and cook until pumpkin is just tender (approximately 10-15 minutes).

2. Drain pumpkin and let cool.

3. Place couscous in a heatproof bowl or saucepan. Add boiling water, cover bowl and let sit for 3 minutes.

4. Fluff couscous with a fork.

5. Combine pumpkin, chickpeas, couscous and parsley.

6. For dressing combine olive oil with garlic, mixed herbs and lemon juice.

7. Drizzle dressing over salad and mix well.

8. Divide into containers and serve.

Notes

You can use dried mixed herbs or if herbs are grown in your school garden use fresh herbs such as basil, parsley, rosemary and thyme.

Nutrition Information