Vegan Couscous Salad With Chickpeas
A healthy and low-fat vegan couscous salad featuring chickpeas, cucumber, and bell pepper offers a refreshing and nutritious dish.
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Instructions
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Bring vegetable broth to a boil in a medium saucepan. Stir in couscous, then remove from heat, cover, and let stand for 5 minutes.
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Fluff the couscous with a fork and cool for at least 10 minutes.
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In a large bowl, combine the cooled couscous with garbanzo beans, cucumber, red bell pepper, and green onion.
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Separately, whisk together balsamic vinegar, olive oil, mustard, lemon zest, and black pepper for the dressing.
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Add the dressing to the couscous mixture and toss to combine.
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Garnish with lemon pepper before serving.