The Summer CSA is in full swing so I have multiple vegan salad options. I start with cutting up whatever is fresh and colorful and then add a grain or a small amount of pasta to create a main meal salad. Of course you can serve this with a grilled chicken breast or fish, too. This salad will travel well and gets better by sitting a while to let the flavors and you mingle. Bring it along to your next potluck or BBQ. I always offer to bring a dish to a party so that I know there is something for my husband and I to eat.
Israeli Couscous, Chickpea and Lemon Salad, Vegan
2 cups Israeli couscous, I used Trader Joes, Harvest Grain mix, cooked
1 cucumber diced
1/2 red onion diced
1 heirloom tomato diced
1 small zucchini diced
1/2 red bell pepper diced
1/2 cup packed chopped fresh parsley
1/2 cup fresh basil chopped
4 oz can black olives sliced
14 oz can chickpeas or 2 cups fresh cooked
Juice of 2 lemons, more to taste
2 tablespoons lemon or plain extra virgin olive oil
Salt and pepper to taste
Cook couscous to al dente and cool in cold water. Drain. Add remaining ingredients and toss. Adjust seasonings and serve. The salad will keep a day or two in the refrigerator.