Colorful Vegan Couscous Salad
This colorful vegan couscous salad is a great addition to your summer picnic or bbq. It's filled with fresh summer veggies, whole grains and plant protein.
Ingredients
- 2 medium sweet potatoes, diced and roasted
- ½ cup cherry tomatoes, quartered
- ½ cup cucumber, diced I used mini persian cucumbers
- 1/2 cup pitted kalamata olives, halved
- 1 can chickpeas, drained and roasted
- ½ tsp garlic salt
- ¼ tsp salt
- 1/8 tsp pepper
- 1 cup dry couscous
- ¼ cup dry quinoa
- 1 cup spinach or greens
- ½ avocado
- ½ cup pepitas or pistachios
Instructions
- Preheat oven to 425.
- While oven is preheating, cut your sweet potato and vegetables. Drain your can of chickpeas and dry chickpeas completely.
- 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.
- While chickpeas and sweet potatoes are roasting, cook dry couscous and quinoa according to directions.
- In a large bowl, add cooked couscous, quinoa, sweet potatoes, chickpeas, and diced vegetables. Top with olives and pumpkin seeds
Notes
I like to use these seasonings for roasted chickpeas.
Equipment
Nutrition
Serving: 1Calories: 467kcalCarbohydrates: 64gProtein: 18gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 13gSodium: 673mgFiber: 14gSugar: 8g
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