Vegan Couscous Salad

🧂 Ingredients

• 1 can chickpeas

  drained, rinsed & patted dry
• 1 tablespoon olive oil
• ½ teaspoon paprika
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 1 cup pearl couscous
• 1 cup vegetable broth
• ½ cup water
• 1 teaspoon salt
• 2 mini cucumbers

  thinly sliced
• 1 cup cherry tomatoes

  halved lengthwise
• 5 oz spinach & arugula mix
• 3 tablespoons vegan feta

  crumbled
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra virgin olive oil
• ½ teaspoon dijon mustard
• ⅛ teaspoon sea salt
• pinch black pepper
• ¼ teaspoon maple syrup

  optional

Instructions

• 1 Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
• 2 Toss the chickpeas in olive oil, paprika, salt and pepper. Transfer to the
  prepared baking sheet.
• 3 Roast the chickpeas for 20 to 30 minutes, or until golden brown and crispy.
• 4 While the chickpeas are roasting, add vegetable broth and water to a medium
  saucepan and bring to a boil.
• 5 Add the couscous and salt to the saucepan, return to a boil then reduce heat to
  a simmer. Cover and cook until tender, about 15 minutes, stirring occasionally.
• 6 In a small bowl, whisk together all of the ingredients for the lemon
  vinaigrette.
• 7 In large bowl, combine cooked couscous, roasted chickpeas, sliced cucumbers,
  cherry tomatoes, spinach & arugula mix, and vegan feta.
• 8 Drizzle with the lemon vinaigrette and lightly toss once more, or serve the
  dressing on the side. Serve immediately and enjoy.

Nutrition Info