Description
My refreshing Sweet Pea and Couscous Salad is hearty, filling and packed with about 25 grams of protein per serving. It comes together in under 20 minutes and you can store it in meal prep containers for easy and healthy lunches all week long. Enjoy with a side of crackers and fresh fruit for a balanced meal.
Ingredients
Scale
- 3 cups sweet peas, fully thawed, or quickly blanched
- 2 cups cooked couscous
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup crumbled feta cheese
- 1/2 cup diced red onion
- 1/2 cup chopped walnuts
- 1/3 cup sliced green onion (optional)
- 1/4 cup chopped fresh herbs, such as parsley, dill and mint
Dressing:
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon pure maple syrup, or honey
- 1/2 teaspoon granulated garlic, or 1-2 cloves freshly minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
Instructions
- Add all dressing ingredients to a jar, or medium size bowl. Whisk until combined and give the dressing a taste to see if you need to adjust any of the flavorings. Set aside until ready to use.
- To a large mixing bowl, add in all of the salad ingredients, including: couscous, peas, chickpeas, feta cheese, cucumber, red onion, green onion, walnuts and fresh herbs.
- Pour the dressing over the salad and mix everything together well. Add extra salt or pepper, to taste. Salad can be served immediately, or chilled in the refrigerator for up to 5 days. Enjoy with a side of chips, cracker or fresh fruit.
- Prep Time: 15 mins
- Cook Time: 7 mins
- Category: Lunch
- Method: Boiling, No Cook
- Cuisine: American
