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Couscous & Chickpea Salad

  • 5 m
  • 5 m
Katie Webster
“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.”


    • 1 cup finely chopped kale
    • ¾ cup cooked whole-wheat couscous (see associated recipe)
    • ⅔ cup rinsed canned chickpeas
    • 4 tablespoons Basil Vinaigrette (see associated recipe)


  • 1 Combine kale, couscous, chickpeas and dressing in a medium bowl. Serve immediately or refrigerate in a sealable container for up to 4 days.
  • To make ahead: Cover and refrigerate for up to 4 days.
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