Kale and Couscous Salad With Creamy Cashew Dressing

Chickpeas: also called garbanzo beans, these are a nutritional powerhouse providing fiber and plant-based protein. Two cans for double the goodness! I use canned chickpeas for convenience but you can soak and cook dried garbanzo beans as well. You’ll need about 3 cups total.

Seasonings: olive oil, kosher salt, black pepper, turmeric and smoked paprika create a seasoning blend that takes the crunchy chickpeas to the next level.

Pearl couscous: sometimes called Israeli couscous. These chewy little pasta pearls are hearty and soak up dressing beautifully. You can find it either in the pasta aisle or by the rice and beans.

Kale: I used a mixture of Tuscan kale (also known as lacinato or dinosaur kale) and curly kale. Use any type of fresh kale.

Cucumber: one large English cucumber or a few Persian cucumbers. I like these because they aren’t as seedy or watery, and have a great crisp crunch.

Dried cranberries: dried cranberries add a pop of sweetness and chewiness that balances the savory elements. These are usually buy the other dried fruits in the breakfast aisle, nuts and seeds aisle or bulk foods section of the grocery store.

Roasted pistachios: I just love pistachios, they have such a Mediterranean vibe. Feel free to use any crunchy nut or seed like almonds, sunflower seeds or pumpkin seeds. 

Fresh herbs: do notttttt, and I repeat, do not,  skimp here people. Herbs are so underrated and the level of freshness and vibrant flavor they offer to this salad is unmatched. I recommend mint, parsley and green onions!

Creamy lemon dressing: the dressing ingredients include roasted cashews, fresh lemon juice, honey, a garlic clove, pinch of salt, extra virgin olive oil and water. Everything blends into a truly delicious sauce.

Variation Ideas

• Extra protein. I doubled up on the chickpeas in this recipe to make it a full vegetarian meal but can always add your favorite protein. Chicken breast, shrimp or salmon would all be yummy.
• Use a different grain. this salad will work with quinoa, brown rice, farro or wheat berries.
• Swap the herbs. Don’t have parsley or mint? Try dill, basil, or cilantro instead.
• Cheese baby. While it doesn’t need it, feta, goat cheese or parmesan cheese would be delish. Or fried feta cheese anyone!?
• Other veggies. It’s a salad after all, add whatever veggies you enjoy! Red onion, roasted sweet potatoes, zucchini, kalamata olives, cherry tomatoes or baby spinach all sound fab.
• Make it nut-free. You can swap out the cashews for tahini or white beans in the dressing and omit the pistachios.