Pesto Couscous and Chickpea Salad
Ingredients
Pesto Dressing
- 2 c fresh basil
- 3/4 c fresh baby spinach
- juice from 1/2 a lemon
- 2 tbsp olive oil
- 2 tbsp nutritional yeast flakes
- 1 tbsp hemp seeds
- 2 tbsp water
- 1/2 tbsp salt
Chickpea & Couscous Salad
- 1 c pearl couscous
- 1 tbsp olive oil
- 1 15oz can chickpeas drained and rinsed
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp turmeric
- pinch of sea salt flakes and cracked black pepper
- 1/2 tbsp hemp seeds
- 2 c greens of choice
Instructions
- Preheat the oven to 350°F
- Prepare the pesto dressing by adding all of the ingredients to a blender and blending until smooth and set aside.
- Cook the pearl couscous per packet instructions.
- To a small mixing bowl, add the chickpeas, olive oil, paprika, and turmeric, and toss together until well coated. Add the coated chickpeas to a lined baking sheet and bake for 20 minutes.
- In a large salad bowl, add the greens, cooked couscous, hemp seeds, salt and pepper, and pesto, and toss them together.
- Serve in bowls topped with the roasted chickpeas