Course: Appetizer, Main Course, Salad, Side Dish
Cuisine: Moroccan
Keyword: moroccan chickpea salad
If you want the salad for school or work lunches, layer it into a container or a jar rather than making in a bowl. Pop chickpeas on the bottom, then carrot, then couscous. Put the arugula, parsley, nuts, cheese and dates on top, and put on a lid. Take a separate container of dressing. Prepared like this, the salad will keep in the fridge for a couple of days. When you're ready to serve just tip it into a bowl and mix through the dressing.