Everyday. Chickpea. Salad. Everyday–meaning this salad is so good, you could eat it every day and can use everyday ingredients to make it! Nothing fussy, nothing crazy, just GOOD simple ingredients in a delicious/healthy salad that will make you feel full AND exceptional afterward.
I’m such a sucker for adaptable salads because there’s a nice ease to making stuff with what I already have in the kitchen. When I went to gather the ingredients for the dressing, I looked to see how much olive oil I needed to measure out and realized that there IS NO OIL in the recipe! Brilliant! The cashews and Dijon mustard act as the emulsifiers! The combo of balsamic vinegar and Dijon mustard make it tangy! I love how the dressing soaked into the couscous, adored the crunchy sweetness of the peppers, and loved the creaminess of the chickpeas. I’m glad to have this salad & dressing in my current rotation.
Whitney & Anna both seduced me into picking up a copy of the Appetite for Reduction cookbook. Everything is entirely vegan, low calorie, low fat, but definitely NOT lacking in flavor. I made the Brussels Sprouts Potato Hash (post coming soon!) for lunch this week and now I’m totally hooked. I have over 15 recipes marked to try! I love that feeling.
So yeah, I’m back on the salad wagon (again). It’s such a nice wagon to be on. It always makes me feel fantastic, healthy and light! I hope my friend Jenny (who is going vegan for a week) LOVES this salad!
