Fresh + Herby Vegan Couscous Salad

Servings 6

Ingredients
  

  • Spiced Chickpeas
  • 4 cups canned chickpeas two 15.5 oz cans
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • Salad Ingredients
  • 1 cup pearl couscous dry
  • 10 cups mixed greens
  • 2 cups cherry tomatoes sliced lengthwise
  • 1 large cucumber sliced
  • ½ cup fresh mint chopped
  • ½ cup fresh parsley chopped
  • ½ cup vegan feta
  • 1 medium lemon juiced
  • 3 tbsp olive oil

Instructions
 

  • Preheat an oven or air fryer to 400F. Drain, rinse, and dry chickpeas, then add to a sheet pan or air fryer basket. Drizzle with 1 tsp olive oil, then add salt, pepper, and paprika and toss to coat. Bake or air fry for 15 minutes, shaking every 5 minutes.
  • Meanwhile, cook the couscous according to the package instructions. (I would also recommend rinsing your couscous after cooking to cool it and prevent it from clumping.)
  • While the chickpeas and couscous are cooking, wash and chop your veggies and herbs if you haven't already.
  • Assemble your salad! In a large bowl, add mixed greens, tomatoes, cucumber, fresh mint, fresh parsley, vegan feta, cooked couscous, and spiced chickpeas. Drizzle with 3 tbsp olive oil and lemon juice, then toss and serve.

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