Description
A refreshing and nutritious couscous salad packed with vegetables and chickpeas, perfect for a light meal or side dish.
Ingredients
Scale
- 1 bunch asparagus (chopped)
- 18 oz canned chickpeas (drained and rinsed)
- 6 artichoke hearts (marinated, chopped)
- 1 cup fresh dill (chopped)
- 1 cup fresh parsley (chopped)
- ¼ cup pistachios (or nut of choice, chopped)
- ¼ cup vegan feta (optional)
- 1 cup pearl couscous
- 1¼ cup vegetable broth (or more as needed)
- 2 lemons (juiced)
- ¼ cup extra virgin olive oil
- 1 clove garlic (minced)
- 1 tbsp dijon mustard
- 1 tsp fresh dill (chopped)
- 1 tsp maple syrup
- salt and pepper (to taste)
Instructions
- Cook the couscous according to package directions, in vegetable broth instead of water, if desired. Allow to cool slightly before serving.
- Preheat the oven to 400F and get out a baking sheet. Add the asparagus and chickpeas to either half of the sheet pan, and toss in olive oil if desired. Sprinkle with salt and pepper. Bake for 15 to 20 minutes, until the chickpeas are slightly crispy and the asparagus is tender.
- While the asparagus and chickpeas cook, make your dressing. Combine all listed dressing ingredients in a measuring cup until a smooth dressing is formed.
- To a bowl, add the cooked couscous, asparagus, chickpeas, dill, parsley, vegan feta, and pistachios. Drizzle on the lemon dressing and toss. Enjoy immediately, or store in the fridge for up to 3 days.
Notes
- This salad is best served fresh but can be stored in the fridge for up to three days.
- Feel free to add or substitute other vegetables based on your preference.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Baking, Boiling, Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg