I love chickpeas. They are hearty and healthy and are great in all types of salads or spiced and baked. But I like them to take center stage in a light summer salad like this one.
1 box plain couscous prepared per package with chicken stock and then chilled.
1 large can chickpeas
1/2 fresh basic leaves (I grow basil all year round so I always have plenty of fresh leaves)
4 drizzles of extra virgin olive oil (For a drizzle, count 4 seconds while pouring)
1/8 cup of rice wine vinegar
salt and pepper
Prepare and chill couscous per above
Rinse chickpeas well – until there are no more bubbles forming while rinsing
Mix all ingredients in a large bowl. Cover and refrigerate for 1 hour before serving.
Note – this is not good as a left over so dig in and eat the entire dish!