Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh. Source: EatingWell.com, March 2018

Katie Webster
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine kale, couscous, chickpeas and dressing in a medium bowl. Serve immediately or refrigerate in a sealable container for up to 4 days.

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Tips

To make ahead: Cover and refrigerate for up to 4 days.

Nutrition Facts

481 calories; 16.7 g total fat; 2 g saturated fat; 283 mg sodium. 491 mg potassium; 67.6 g carbohydrates; 13.4 g fiber; 4 g sugar; 17.3 g protein; 1939 IU vitamin a iu; 21 mg vitamin c; 160 mcg folate; 113 mg calcium; 4 mg iron; 67 mg magnesium; 3 g added sugar;