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Sun-dried Tomato and Chickpea Maftoul Salad

Sun-dried Tomato and Chickpea Maftoul Salad

The recipe for a healthy and delicious Sun-dried Tomato and Chickpea Maftoul Salad!

Course Salad
Cuisine Middle-Eastern
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Manuela Zangara

Ingredients

Vinaigrette

  • 2 tbsp lemon juice
  • 4 tbsp extra virgin olive oil
  • 2 tsp za’atar
  • Salt & pepper to taste

Salad

  • 315 gms – 2 cups uncooked maftoul pearl couscous
  • 70 gms – ¼ cup sun-dried tomatoes
  • 130 gms – ½ cup black olives pitted
  • 2 tbsp fresh mint chopped
  • 2 to matoes chooped
  • 130 gm – ½ cup chickpeas drained and rinsed

Instructions

Vinaigrette

  1. Put the extra virgin olive oil, lemon juice, za’atar, salt and pepper in a small mason jar. Close the mason jar tightly with the lid and shake until well combined.

Salad

  1. Cook the maftoul as per the package directions.  Let it cool down completely.
  2. Slice the olives and chop the sun-dried tomatoes.
  3. Mix all the salad ingredients with the cooled maftoul.
  4. Dress with the vinaigrette, mix well and serve.