Couscous Chickpea Salad
This Mediterranean-inspired dish is a flavor explosion, featuring tender whole wheat couscous, fresh veggies, and protein-packed chickpeas.
Serving Size 4
Ingredients
Salad
- 1 cup whole wheat couscous
- 1 1/2 cup water boiling
- 1/2 teaspoon kosher salt
- 19 oz chickpeas 1 can, drained
- 2 small roma tomatoes diced
- 4 cups sliced romaine lettuce
- 2 small cucumbers sliced into quarters
- 1/2 cup kalamata olives pitted and chopped
- fresh oregano garnish
- lemon juice garnish, optional
Dressing
- 1/4 cup maple syrup
- 1/4 cup Dijon mustard
- 1/4 teaspoon smoked paprika
Instructions
For the dressing
- Combine ingredients in a bowl or jar with a lid and whisk or shake to combine.
For the salad
- Make the couscous: Add the couscous to a bowl and add boiling water and salt. Stir briefly and cover with a lid for 5 minutes. Fluff with a fork.
- Add the chopped vegetables and mix well.
- Add the dressing and mix well.
- Serve. Optionally, garnish with a squeeze of fresh lemon juice and fresh oregano leaves.
Video
Notes
This salad keeps well in the fridge for 3-4 days.
