Chickpea and Couscous Salad
Post date
Monday, September 9, 2019 - 18:33
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
- Prepare couscous according to package directions; cool.
- Meanwhile, drain and rinse chickpeas, reserving liquid from can.
- In small bowl, whisk to combine 1/4 cup chickpea liquid, vinegar, mustard, syrup and salt.
- Slowly drizzle in oil, whisking continuously until dressing thickens and an emulsion forms.
- Combine couscous, chickpeas, cranberries, walnuts and spinach in large bowl.
- Toss with dressing until well coated.
- 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