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The Best Vegan Couscous Salad
The Best Vegan Couscous Salad
"This vegan couscous salad is a great addition to your summer picnic or bbq. In the summer months, we eat a lot of grain salads and this vegan couscous salad with chickpeas fits right in. There are so many possibilities for blending whole grains, fruits and veggies, nuts/seeds and protein options. But, you can improvise as you’d like. My biggest tip to feel satisfied after eating includes a friendly mixture of carbohydrates with fiber, protein and produce. I love to add a nice feta or goat cheese, or some pulled chicken, if you don’t want to keep it vegan. "
Yields4 Servings
Preparation Time10 min
Cooking Time25 min
Ingredients
- 2 medium Sweet Potatoes, Diced and Roasted
- 1 cup Cherry Tomatoes, Quartered
- 1 cup Cucumber, Diced
- 1 cup Pitted Kalamata Olives, Halved
- 1 can Chickpeas, Drained and Roasted
- 1 teaspoon Garlic Salt
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Dry Couscous
- 1 cup Dry Quinoa
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Preheat oven to 425.
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While oven is preheating, cut your sweet potato and vegetables. Drain your can of chickpeas and dry chickpeas completely.
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Spread chickpeas out on baking pan, season with garlic salt, salt and pepper, and roast for 20-25 minutes, tossing and flipping them halfway. Spread sweet potatoes out on another baking pan and add to same oven, seasoning with garlic salt, salt and pepper. The sweet potatoes may need 5-7 minutes longer cooking time than the chickpeas.
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While chickpeas and sweet potatoes are roasting, cook dry couscous and quinoa according to directions.
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In a large bowl, add cooked couscous, quinoa, sweet potatoes, chickpeas, and diced vegetables. Top with olives and pumpkin seeds.
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