Fresh + Herby Vegan Couscous Salad

🧂 Ingredients

• 4 cups canned chickpeas

  (two 15.5 oz cans)
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 1 cup pearl couscous

  (dry)
• 10 cups mixed greens
• 2 cups cherry tomatoes

  (sliced lengthwise)
• 1 large cucumber

  (sliced)
• ½ cup fresh mint

  (chopped)
• ½ cup fresh parsley

  (chopped)
• ½ cup vegan feta
• 1 medium lemon

  (juiced)
• 3 tbsp olive oil

Instructions

• 1 Preheat an oven or air fryer to 400F. Drain, rinse, and dry chickpeas, then add
  to a sheet pan or air fryer basket. Drizzle with 1 tsp olive oil, then add salt,
  pepper, and paprika and toss to coat. Bake or air fry for 15 minutes, shaking
  every 5 minutes.
• 2 Meanwhile, cook the couscous according to the package instructions. (I would
  also recommend rinsing your couscous after cooking to cool it and prevent it
  from clumping.)
• 3 While the chickpeas and couscous are cooking, wash and chop your veggies and
  herbs if you haven't already.
• 4 Assemble your salad! In a large bowl, add mixed greens, tomatoes, cucumber,
  fresh mint, fresh parsley, vegan feta, cooked couscous, and spiced chickpeas.
  Drizzle with 3 tbsp olive oil and lemon juice, then toss and serve.

Nutrition Info