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Israeli Couscous & Chickpea Salad
Prep time: 10 minutes
Cook time: 30 minutes
Serves 4  

1 cup Alison’s Pantry Israeli Couscous
2 cups water
1 x 400 gram can chickpeas, drained and rinsed
3 teaspoons olive oil
Pinch salt
½ cup Alison’s Pantry walnuts, roughly chopped and toasted
1/3 cup Alison’s Pantry sunflower seeds, toasted
2 – 3 cups kale, finely shredded
ChickpeaFreekah1 - website75 grams goats cheese, roughly chopped
1/3 cucumber, sliced
1/2 avocado, sliced
Juice of ½ lemon
3 tablespoons balsamic vinegar
1 teaspoon maple syrup
1 tablespoon Dijon mustard
1 clove garlic, minced
2/3 cup olive oil



  1. Bring water to boil in a pot, add 1 cup Israeli Couscous and simmer for approx. 10 minutes or until all the liquid is absorbed.
    Remove the pot from the heat.
  2. While the Israeli Couscous is cooking, toast the sunflower seeds and walnuts. In a small pot or pan add 1 teaspoon olive oil, walnuts and sunflower seeds. Gently heat and continuously move about so that they do not burn. Toast for 3 minutes, remove from heat and set aside.
  3. Heat a large fry pan or wok over medium heat. Add 2 teaspoons olive oil, salt, chickpeas and Israeli Couscous. Toss about for 5 minutes so that everything is hot. Remove from heat and transfer to serving bowl.
  4. Add the shredded kale, cucumber, cheese, avocado, toasted walnuts and sunflower seeds to the Israeli Couscous base.


  1. In a medium bowl, place the lemon juice, balsamic vinegar, maple syrup, garlic and mustard and whisk together until all ingredients are combined.
  2. Pour on top of salad and toss. Enjoy!