Pearl Couscous Chickpea Salad With Lemon Dijon Dressing
This vibrant Pearl Couscous Chickpea Salad is loaded with fresh veggies, tossed in a zesty Lemon Dijon Dressing, and topped with Marinated Tofu Feta. It’s an easy, flavorful option for lunches, sides, or sharing at potlucks & picnics.*Note that From Start to Finish is an estimate that includes time to make the tofu feta (much of which is passive while the tofu presses and the feta marinates). To make the best use of your time, cook the couscous while the tofu presses, then chop the vegetables and make the dressing while the feta marinates.
Ingredients
Lemon Dijon Dressing
- 2 tablespoon lemon juice
- 1.5 tablespoon dijon
- 1 tablespoon pure maple syrup
- ½ teaspoon red wine vinegar
- ¼ teaspoon salt
Couscous Salad
- 2 large tomatoes - diced
- 1 medium cucumber - diced
- ¾ cup canned chickpeas - drained and rinsed
- 2 cups cooked Pearl Couscous* - cooled (from about 1 cup dry)
- ¼ cup basil - thinly sliced
- 1 full recipe of Joyful Balance Tofu Feta - (OR 1 cup store bought vegan feta)
Instructions
- Add all of the dressing ingredients to a small bowl and whisk until combined, or shake them together in a small jar with a lid.
- In a large bowl, combine the tomato, cucumber, and chickpeas.
- Add the cooled couscous and pour most of the dressing over top. Toss until well coated, adding more dressing as desired.
- Top with the tofu feta and fresh basil and serve immediately. If saving for later, chill the salad and add the tofu feta and basil just before serving. Enjoy!
Notes
*Cooked Pearl Couscous: cook the couscous according to package instructions. Typically, this involves bringing water to a boil, removing from heat, stirring in the couscous, and letting it sit for a few minutes until tender. Drain any excess water if needed.
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!