Everyday Chickpea Salad

everyday chickpea  salad

Everyday. Chickpea. Salad. Everyday–meaning this salad is so good, you could eat it every day and can use everyday ingredients to make it! Nothing fussy, nothing crazy, just GOOD simple ingredients in a delicious/healthy salad that will make you feel full AND exceptional afterward.

I’m such a sucker for adaptable salads because there’s a nice ease to making stuff with what I already have in the kitchen. When I went to gather the ingredients for the dressing, I looked to see how much olive oil I needed to measure out and realized that there IS NO OIL in the recipe! Brilliant! The cashews and Dijon mustard act as the emulsifiers! The combo of balsamic vinegar and Dijon mustard make it tangy! I love how the dressing soaked into the couscous, adored the crunchy sweetness of the peppers, and loved the creaminess of the chickpeas. I’m glad to have this salad & dressing in my current rotation.

mixing

Whitney & Anna both seduced me into picking up a copy of the Appetite for Reduction cookbook. Everything is entirely vegan, low calorie, low fat, but definitely NOT lacking in flavor. I made the Brussels Sprouts Potato Hash (post coming soon!) for lunch this week and now I’m totally hooked. I have over 15 recipes marked to try! I love that feeling.

So yeah, I’m back on the salad wagon (again). It’s such a nice wagon to be on. It always makes me feel fantastic, healthy and light! I hope my friend Jenny (who is going vegan for a week) LOVES this salad!

And we’re off!

Pulverize the cashews & shallots in a food processor.

cashew & shallot

Add the water, vinegar, agave syrup, & Dijon mustard with salt & pepper.

enter the mustard & vinegar

MIX MIX MIX. You don’t want ANY cashew chunks. You supposedly need 5 minutes of blending!

BLEND

Gather up your salad ingredients. Look at that rainbow of vegetables!

Pop the dressing in the fridge for a bit. It thickens up that way!

ahhhh beauties

Toss all the ingredients in a large bowl.

waiting

Pour in the dressing…..MIX!

dressing

Toss in the spinach leaves. Toss toss toss.

tossssss

Dig in…

yessssssss

A big plate of HEALTH. That’s all I see.

Everyday Chickpea Salad

Makes 4 servings

(Recipe adapted from Appetite for Reduction, by Isa Moskowitz)

For the salad:

  • 2 cups Israeli couscous cooked & cooled
  • 1 small red onion, thinly chopped
  • 4 cups baby spinach
  • 1-15oz. can chickpeas, drained & rinsed
  • 1/2 English cucumber, thinly sliced
  • 1 pepper, sliced (I used 1/2 red and 1/2 yellow)

In a large mixing bowl, mix all the salad ingredients together. Add the dressing and toss to coat. Keep chilled in a tightly sealed container for up to 3 days. (It didn’t last a whole day at my house)

For the dressing:

  • 1/4 cup cashew pieces
  • 2 tablespoons chopped shallot
  • 1/2 cup water
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon agave nectar
  • 3/4 teaspoon salt
  • a few pinches of freshly ground pepper

Place the cashew pieces & shallot in a food processor and pulse until totally chopped. Then add the rest of the ingredients. Blend for at least 5 minutes, and scrape the sides with a rubber spatula. Blend until completely smooth.

Shutterbean Notes:

-Original recipe calls for quinoa instead of couscous. Romaine lettuce instead of spinach. Als0- the cucumber & peppers were my addition.

-Next time I’m going to cut the peppers & cucumbers into smaller chunks, roughly the same size as chickpeas. Would have made eating the salad a *little* bit easier!

-Other possible fixins: avocado, sprouts, sunflower seeds, walnuts, roasted bell pepper, artichoke hearts…whatever your heart desires!

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26 Comments

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  • February 10, 2011

    This looks soo good. I bookmark all your recipes and one of these days I am going to try one! Just had pop chips and string cheese for dinner :(

  • February 10, 2011

    Yum, this looks so good. I really want that cookbook! I guess I should just pick it up even though I’ve got plenty of cookbooks already. I like your additions and just love how green it looks.

  • Cashews instead of oil, I like it! Very healthy indeed.

  • Kirsten
    February 11, 2011

    So funny, yesterday I got my copy of the book! It has just been released in Germany.
    This salad looks wonderful, I HAVE to try it!
    I’m so glad that I found your blog on the www. Thanks for sharing your ideas.

    Kirsten

  • February 11, 2011

    Wahhh. I’m totally convinced because I love every single thing in this salad! That dressing is brilliant!

  • February 11, 2011

    My sister just sent me the link to this post- and I can see why! This looks AMAZING- will be trying out this weekend!!!

  • February 11, 2011

    O
    M
    G

    i am making this tomorrow!!!!!!!!!!!! hitting an antique fair and totes coming home and making THIS for lunch, yesssss!

    xo

  • February 12, 2011

    Yum! But I can’t have couscous…do you think millet or quinoa would be an acceptable sub?

    • February 12, 2011

      Of course! If you read my notes, you’ll see that the original recipe calls for quinoa. I didn’t have any in my pantry so I used the couscous! Enjoy!

  • February 12, 2011

    gah-lee! you make everything look so delicious. i need this right now.

  • Jamie
    February 13, 2011

    Mmmmmmmmmm! I made this today and I’m in love! I used regular couscous (not Israeli) because that is what I had and I added a few cashews on top. It is so good and I’ve been munching on it all day!

  • Kris
    February 15, 2011

    I just made this for lunch and it is definitely going in the ‘keeper’ folder. Deeelish. I used whole wheat couscous instead of Israeli because my grocery store didn’t have it, boo. But it was marvelous. The leftovers are in the fridge and they’ll be my lunch tomorrow, too!

  • February 15, 2011

    NEED TO EAT THIS.

  • March 26, 2011

    yum! it’s so colourful and pretty looking. weeeee i love being on the salad wagon. fun town!

    • March 26, 2011

      the salad wagon is awesome!

  • June 8, 2011

    I saw this and HAD to make it… It is so delicious! And healthy! Thank you so much!

  • Darcee
    June 10, 2011

    I just made this. Delish!!!!

  • M
    September 3, 2011

    I made this last night with french couscous for fiber. Share it with my vegan friend who came over with a bottle of Shiraz, it was so lovely! The best part was that it took a snap to make it!

  • Kee
    July 2, 2012

    just made this! eating it right this second! it’s so good. I used quinoa that I had already cooked, some chopped kale, and spinach and carrots from the garden. YUM!

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