chickpea couscous salad with mustard-tahini dressing

chickpea couscous salad with mustard-tahini dressing

chickpea 9-3 I think I jinxed myself in my last post. I was so excited to have a full day off from farming that it has been a rude awaking getting back into the grind. As I write this post I am stripped down to my bra and undies, the keyboard is a gross shade of brown from my dirty hands, my mini fan is blasting in my face, and Taylor has just handed me a pint of our favorite beer (Solera's IPA). Taylor seems to think that it's better to never take a day off so that you don't get used to how nice that feels. I'm beginning to think he is right. henry tractor Henry is having a hard time getting back into the grind as well. He is spending all of his time laying around in the shade. Rough life..... Anyhow, I feel like the rest of you all might be feeling the same way. Getting back into the grind of school starting and slowly saying goodbye to the long hot days of summer can be tough. I think we can all agree that the best way to deal with getting back into the groove of a routine is to fuel ourselves with healthy and tasty food. chickpea2 9-3 A glass of wine or a pint of your favorite beer is also a nice way to ease into a new routine. I hope you all are enjoying the last little bit of summer. Taylor and I are getting pretty excited to harvest some of our fall crops. I have been dreaming up all sorts of awesome recipes and I cannot wait to share them with you all. But in the meantime, I am still dreaming up delicious summertime fare. Grab a fork and dig into this awesome and healthy summer salad. The mustard-tahini dressing is pretty darn delicious. Cheers.

Chickpea and Couscous Salad With Mustard-Tahini Dressing

Prep Time: 10 mins.
Cook Time: 15 mins.
Serves: 4

Ingredients

  • 1 15 oz can organic chickpeas, drained and rinsed
  • 2 cup couscous
  • 1 pint cherry tomatos, sliced in half
  • 1 large bunch of parsley, tough stems removed and finely chopped
  • 1 small red onion, diced
  • For the Mustard-Tahini Dressing
  • 1/2 cup tahini
  • 3/4 cup water (more if needed)
  • juice from 1 lemon
  • 1-2 TBS dijon style mustard (if you are sensitive to mustard start with less and add more as needed)
  • 1 garlic clove, minced
  • salt and pepper to taste

Preparation

  1. Cook couscous
  2. While couscous is cooking prepare the dressing. With an emersion blender or regular blender combine all the ingredients for the dressing. Taste test and add anything that may be missing.
  3. In a large bowl combine the couscous with the chickpeas, tomatoes, onion and parsley.
  4. Scoop a healthy portion of the salad onto each plate and drizzle with dressing. Enjoy

Notes

Use this recipe as a guide, Adjust measurements and ingredients as necessary. Always taste test as you go.

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