Chickpea and Couscous Salad

Chickpea and Couscous Salad
Author
admin
Source of Recipe
Dillons My Magazine
Serves/Makes/Yields
6
Recipe Description

Protein-rich chickpeas make this a hearty vegetairan option. This make-ahead salad is a real crowd pleaser.

Ingredients

2 cups israeli or pearled couscous

1 can (15.5 oz.) chickpeas

3 Tbsp. apple cider vinegar

1 Tbsp. Dijon mustard

1 Tbsp. maple syrup

1/2 tsp. salt

1/2 cup canola or extra-virgin olive oil

1/4 cup dried cranberries

1/4 cup chopped walnuts

1 cup chopped spinach

Preparation
  1. Prepare couscous according to package directions; cool.

     
  2. Meanwhile, drain and rinse chickpeas, reserving liquid from can.

     
  3. In small bowl, whisk to combine 1/4 cup chickpea liquid, vinegar, mustard, syrup and salt.

     
  4. Slowly drizzle in oil, whisking continuously until dressing thickens and an emulsion forms.

     
  5. Combine couscous, chickpeas, cranberries, walnuts and spinach in large bowl.

     
  6. Toss with dressing until well coated.

     
  7. Serve, refrigerating any leftovers.
Nutrition Information

Per Serving: 570 Cal; 24 g Tot. Fat; 2 g Sat. Fat; 0 g Trans. Fat; 0 mg Cholesterol; 410 mg Sodium; 73 g Carb; 9 g Fiber; 9 g sugar; 15 g Protein.

Type of Cuisine
Type of Meal