I recently did a guest post over at Mom's Little Running Buddy blog featuring this salad. I typically make a big batch of it to throw on salads or eat as is during the week. I figured I should have it on here to share with you guys since I make it all the time!
Here's what you'll need:
For salad assembly:
2 cups of cooked whole grain couscous
15 oz of roasted chick peas
1 diced small cucumber
1/4 cup of diced cilantro leaves
1/4 of a diced purple onion
1/4 cup of soy beans
If you have never cooked couscous before, all you need is 2 cups of boiling water per a 10 oz package. Let the water boil, and remove from heat. Add in couscous and cover for 5 minutes. Fluff couscous with a fork before adding it to the salad.
To roast your chickpeas...
15 oz of drained and dry chickpeas
1 t. of cumin
1 t. of pepper
a pinch of salt
Place your chickpeas in a baking tray. Bake at 400 degrees for 25 minutes.
For your dressing:
the zest and juice of one lemon
1 pitted purple plum
1/4 cup of raw apple cider vinegar
1/4 cup of Extra Virgin Olive Oil
1 tbs. of honey
a hand full of cilantro leaves (about 1/4 cup)
salt and pepper to taste
In a blender mix the above ingredients for 2 minutes. Refrigerate or set aside.
That's it! Assemble your salad by combining all of the above together. Once your salad is all well combined pour your dressing over top and toss again.