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Chickpea Couscous Crispbreads

  • Prep Time: 5m
  • Cook Time: 5m
  • Total Time: 15m


  • 1/4 c Couscous
  • 1/2 tsp. Salt
  • 1 tbsp. Butter
  • 5/8 c Water
  • 8 oz Garbanzo beans (1/2 can), drained and rinsed
  • 1 tsp. Parsley
  • 1 tbsp. Olive oil vinaigrette
  • 6 Wasa whole grain crackers
  • 3 oz Garlic & herb spreadable cheese
  • 1/4 c Feta, crumbled
  • 1 pinch Black pepper
  • Finishing salt


  1. Cook couscous according to package instructions. Bob's Red Mill uses 1/4 cup cousous with 1/2 + 2 tbsp water, 1 tbsp butter, and 1/2 tsp salt. Bring the water to a boil. Add salt, butter, and couscous. Remove from heat and leave covered for 5 minutes.
  2. When the couscous is finished cooking, stir in the parsley, garbanzo beans, and olive oil vinaigrette. Stir to combine. Set aside and let cool.
  3. Apply a thin spread of the spreadable cheese to each cracker. Spoon the couscous mixture onto each cracker, crumble on some feta, a pinch of black pepper, and garnish with some finishing salt.