Couscous and Chickpea Salad

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Rating: 0
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Prep Time

10minutes

Cook Time

Servings

Product Type

Beverages,

Prep Time

10minutes

Cook Time

Servings

Product Type

Beverages,

Couscous and Chickpea Salad

Votes: 0
Rating: 0
You:
Rate this recipe!

Prep Time

10minutes

Cook Time

Servings

Product Type

Beverages,

Prep Time

10minutes

Cook Time

Servings

Product Type

Beverages,

Ingredients

  • 4 oz. spinach
  • 1 cucumber cut into ribbons
  • 1 can chickpeas
  • 1 cup pearl couscous cooked according to package directions
  • 4 thinly sliced radishes
  • 1 tsp. chili powder
  • Dressing:
  • 1/2 cup italian parsley packed
  • 1/2 cup cilantro packed
  • 1/2 cup mint packed, plus a few extra sprigs for garnish
  • 1/4 cup olive oil
  • 3 tsp. apple cider vinegar
  • 1/2 lemon lemon juiced
  • 1/4 cup tahini
  • 1/3 cup Pacific Foods Organic Coconut Original Plant-Based Beverage

Instructions

  1. In a blender, combine all dressing ingredients and blend a few minutes until smooth
  2. Drain and rinse chickpeas and toss with chili powder
  3. In a large mixing bowl toss spinach with cucumber, chickpeas, cooked couscous, radishes and dressing.
  4. Garnish with a handful of mint leaves and serve. Leftover dressing can be stored in the fridge for 5 days.

Ingredients

  • 4 oz. spinach
  • 1 cucumber cut into ribbons
  • 1 can chickpeas
  • 1 cup pearl couscous cooked according to package directions
  • 4 thinly sliced radishes
  • 1 tsp. chili powder
  • Dressing:
  • 1/2 cup italian parsley packed
  • 1/2 cup cilantro packed
  • 1/2 cup mint packed, plus a few extra sprigs for garnish
  • 1/4 cup olive oil
  • 3 tsp. apple cider vinegar
  • 1/2 lemon lemon juiced
  • 1/4 cup tahini
  • 1/3 cup Pacific Foods Organic Coconut Original Plant-Based Beverage

Instructions

  1. In a blender, combine all dressing ingredients and blend a few minutes until smooth
  2. Drain and rinse chickpeas and toss with chili powder
  3. In a large mixing bowl toss spinach with cucumber, chickpeas, cooked couscous, radishes and dressing.
  4. Garnish with a handful of mint leaves and serve. Leftover dressing can be stored in the fridge for 5 days.