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.

Katie Webster
Source: EatingWell.com, March 2018

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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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Nutrition Facts

481 calories; protein 17.3g 35% DV; carbohydrates 67.6g 22% DV; dietary fiber 13.4g 54% DV; sugars 4.4g; fat 16.7g 26% DV; saturated fat 2g 10% DV; vitamin a iu 1939.1IU 39% DV; vitamin c 20.6mg 34% DV; folate 160mcg 40% DV; calcium 112.6mg 11% DV; iron 3.9mg 22% DV; magnesium 66.6mg 24% DV; potassium 491.3mg 14% DV; sodium 282.5mg 11% DV; thiamin 0.1mg 14% DV; added sugar 3g.
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