Everyday Chickpea Salad

Makes 4 servings

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

For the salad:

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:

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!