Chickpea Couscous Salad

Chickpea Couscous Salad

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  • 1 tbsp. olive oil
  • 1 1⁄2 cups onion, diced
  • 2 cups chopped kale
  • 2 garlic cloves, minced
  • 1⁄2 tsp. each: cumin, coriander, allspice, paprika
  • 1 1⁄2 cups canned diced tomatoes, low sodium
  • 3 cups canned chickpeas, low sodium
  • 3⁄4 cup water
  • 1 cup couscous


Heat oil in skillet over medium heat. Add onions and kale, cook 10 minutes until starting to brown. Stir in garlic, spices, tomatoes, chickpeas, and water. Simmer 10-15 minutes. Meanwhile, prepare couscous according to package directions. Top chickpea mixture over 1⁄2 cup couscous and enjoy!

Recipe adapted from Vegetarian Times. Photo from


  • Throw chickpeas on a salad for a good protein source.
  • Blend chickpeas with lemon juice and spices to make homemade hummus.
  • Roasted chickpeas make a filling, nutritious snack.
  • Substitute chickpeas for ground meat in Italian pasta dishes.

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