Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
Ingredients
-
1 cup finely chopped kale
-
¾ cup cooked whole-wheat couscous
-
β cup rinsed canned chickpeas
-
4 tablespoons Basil Vinaigrette
Description
-
Combine kale, couscous, chickpeas and dressing in a medium bowl. Serve immediately or refrigerate in a sealable container for up to 4 days.
Related Recipes
Edamame & Veggie Rice Bowl
The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for w...
Tomato Cucumber & White Bean Salad with Basil Vinaigrette
This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy c...
Strawberry Poppy Seed Salad with Chicken
In this healthy copycat of a takeout salad favorite, we combine precooked (or leftover) chicken and ...