Curried Chickpea Couscous Salad
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Curried Chickpea Couscous Salad
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Flavorful curried chickpea couscous salad filled with fresh herbs, crunchy nuts, and a little sweetness from dried fruit. Toss it all in the BEST creamy curry tahini dressing and enjoy the perfect plant-based lunch or side dish that stays good for days! Options to make it a fuller meal with grilled chicken or salmon.
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Ingredients
- COUSCOUS:
- 1 ½ cups water
- ½ teaspoon kosher salt
- 1 cup pearl couscous*
- FOR THE SALAD:
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 1 large carrot, shredded
- 1 red bell pepper diced
- ⅓ cup parsley chopped, fresh
- ⅓ cup cilantro chopped, fresh
- ¼ cup red onion finely diced
- ½ cup chopped Medjool dates or dried tart cherries
- ⅔ cup mix of toasted sliced almonds, roasted cashews and roasted pistachios (whatever mix of these nuts you have on hand is great!)
- DRESSING:
- 1 batch curry tahini dressing
- Extra fresh ground salt and pepper, to taste
Instructions
- Prepare the couscous: In a medium pot, add the water and salt and bring to a boil. Immediately stir in the couscous and return to a boil. Reduce heat to low, cover, and cook for 8 to 10 minutes until all of the liquid is absorbed. Transfer to a large sieve and rinse the couscous with cold water for about 1 minute, until couscous has cooled. Transfer to a large bowl.
- In the large bowl with the couscous, add in the chickpeas, shredded carrot, bell pepper, parsley, cilantro, onion, dates or cherries and mix of nuts.
- Prepare the dressing, then pour over salad and use tongs or a large spoon to toss the salad with the dressing until well coated. Taste and add extra salt and pepper, as necessary.
- To store: Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
- Boost the veggies: This would be delicious with fresh finely chopped roasted cauliflower or even a few cups of finely chopped raw broccoli florets.
- I suggest serving this with my honey mustard chicken or my honey lemon salmon for a full meal.
- *To make gluten free: sub in 8 ounces of gluten free orzo for the pearl couscous. Quinoa would also be delicious!
Nutrition Information
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Serving
1serving (based on 4)
Calories
417cal
(21%)
Carbohydrates
42.1g
(14%)
Protein
14.5g
(29%)
Fat
24.5g
(38%)
Saturated Fat
2.4g
(12%)
Fiber
11.8g
(47%)
Sugar
16.8g
(34%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 417cal | 21% |
| Carbohydrates | 42.1g | 14% |
| Protein | 14.5g | 29% |
| Fat | 24.5g | 38% |
| Saturated Fat | 2.4g | 12% |
| Fiber | 11.8g | 47% |
| Sugar | 16.8g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
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