Kale, Feta & Crispy Chickpea Boostcous Salad
Boostcous, kale, cherry tomatoes, crispy chickpeas and feta in a simple lemon dressing. Great for lunch, a meatless dinner or meal prep.
Per serving (estimated)
Ingredients
Instructions
1Roast the chickpeas
Heat the oven to 425°F. Toss the chickpeas with 1 tbsp olive oil, salt and pepper. Roast 20 to 25 minutes, shaking the pan halfway through, until crispy.
2Cook the Boostcous
Bring a pot of salted water to a boil, add the Boostcous and stir. Cook about 5 minutes for a firmer bite, or 7 to 8 minutes for softer. Strain and rinse with cool water.
3Make the dressing
Whisk 1/4 cup olive oil, the lemon juice, salt and pepper together.
4Toss
In a large bowl, toss the kale with a spoonful of the dressing and squeeze it with your hands for a minute to soften it. Add the Boostcous, tomatoes, pepper, onion and the rest of the dressing, then toss.
5Top and serve
Finish with the crispy chickpeas and feta. Keeps 3 days in the fridge; store the chickpeas separately so they stay crunchy.
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Featured ingredient
Classic Pearled High Protein Couscous
High-protein, high-fiber, gluten-free couscous made to fuel busy days - quick, clean, and seriously satisfying.
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