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Couscous and Chickpea Salad

  • 10 min
    Prep Time
  • 10 min
    Total Time
  • 2 people
    Serves
  • 738 per 1 serving
    Calories

Ingredients

  • 1/2 cup packed cilantroleaves
  • 1/2 cup packed mintleaves, plus a few extra sprigs for garnish
  • 1/2 cup packed fresh Italian parsley
  • 1/3 cup Pacific Foods™ Organic Coconut Original Plant-Based Beverage
  • 1/4 cup olive oil
  • 1/4 cup tahini paste
  • 1/2 lemon, juiced
  • 3 teaspoons apple cider vinegar
  • 1 can chickpeas (garbanzo beans)
  • 1 teaspoon chili powder
  • 4 ounces spinach
  • 1 cucumber, cut into ribbons
  • 1 cup pearl cooked couscous, cooked according to package directions
  • 4 thinly sliced radish

Instructions

  • Step 1

    Place the cilantro, mint, parsley, coconut milk, oil, tahini, lemon juice and vinegar into a blender.  Cover and blend until smooth. 

  • Step 2

    Drain and rinse chickpeas and pat dry.  Toss chickpeas with chili powder.  

  • Step 3

    In a large mixing bowl toss spinach with cucumber, chickpeas, cooked couscous, radishes and dressing. Garnish with a handful of additional mint leaves and serve. Leftover dressing can be stored in the fridge for 5 days.

Calories 738
Total Fat 47 g
Sat. Fat 7.0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 433 mg
Total Carb 63 g
Dietary Fiber 16 g
Sugar 8 g
Added Sugars 0 g
Protein 20 g
Vitamin D 2 %DV
Calcium 25 %DV
Iron 50 %DV
Potassium 22 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.