Description
A vibrant and nutritious Kale and Couscous Salad featuring crispy turmeric-spiced chickpeas and a creamy, zesty cashew dressing. This wholesome salad is packed with fresh herbs, crunchy pistachios, sweet dried cranberries, and refreshing cucumbers, making it perfect for a healthy lunch or a light dinner.
Ingredients
Scale
Roasted Chickpeas
- 2 cans chickpeas, drained, rinsed and patted dry
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon kosher salt (divided)
- ¾ teaspoon black pepper (divided)
- 2 teaspoons turmeric (divided)
- 2 teaspoons smoked paprika (divided)
Couscous and Salad Base
- 1 cup pearl couscous, uncooked
- 1 bunch Tuscan kale or curly kale, ribs removed and thinly sliced
- 1 large English cucumber or 3 Persian cucumbers, diced
- ⅓ cup dried cranberries
- ¾ cup roasted pistachios
- ½ cup fresh mint, chiffonade
- ½ cup fresh parsley, chiffonade
- ½ cup green onions, chopped
Creamy Cashew Dressing
- ¼ cup roasted cashews
- Zest of 1 whole lemon
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 large clove garlic, minced or grated
- ½ teaspoon kosher salt
- Pinch of red pepper flakes (optional)
- ⅓ to ½ cup water
Instructions
- Roast Chickpeas: Preheat oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper. Toss the drained and dried chickpeas with 1 tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon turmeric, and 1 teaspoon smoked paprika. Spread them evenly on the baking sheet. Roast for 20 minutes until golden brown and crispy, shaking the pan midway for even roasting.
- Prepare Dressing: Soak the roasted cashews in hot water for 10 minutes, then drain. In a blender or food processor, combine soaked cashews, lemon zest, lemon juice, olive oil, honey, minced garlic, ½ teaspoon kosher salt, and ⅓ cup water. Blend until very smooth and creamy. Adjust consistency by adding 1-2 tablespoons more water if needed to make a pourable dressing.
- Cook Couscous: Prepare pearl couscous according to package instructions (typically simmering in boiling salted water until tender). Drain and while still warm, transfer to a large bowl. Toss immediately with the thinly sliced kale and a few spoonfuls of the cashew dressing. The heat will soften the kale and allow the couscous to absorb the flavors.
- Assemble Salad: Add the roasted chickpeas, diced cucumbers, dried cranberries, roasted pistachios, mint, parsley, and green onions to the couscous and kale mixture. Drizzle with remaining dressing and toss gently but thoroughly to combine all flavors. Adjust seasoning with salt or pepper if needed.
- Serve: Enjoy the salad immediately at room temperature or chilled. It serves well as a main course or side dish, packed with vibrant colors and wholesome ingredients.
Notes
- For a vegan option, substitute honey with maple syrup or agave nectar in the dressing.
- The salad can be prepared a few hours ahead; store dressing separately and combine before serving for best texture.
- Use Tuscan kale for a tender texture or curly kale for a more robust crunch.
- Adjust the spice by omitting red pepper flakes or adding more for heat.
- Roasting chickpeas until crispy enhances their texture and flavor but watch carefully to avoid burning.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, blending, boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: kale salad, couscous salad, chickpeas, cashew dressing, healthy salad, vegetarian recipe, Mediterranean salad
