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Tuesday, June 15, 2010

Chickpea Artichoke Couscous Salad

I am hearby declaring this as the week of "Vegan Yum Yum". While it is kind of a silly name, this book is based on a blog (of the same name) and I've been making things out of it like crazy! (and surprisingly, without variation of the recipe. I know!)

Today though, I changed it up a bit. It's a chickpea/artichoke warm salad, that I added quite a few things to.. so I don't think I'm doing any copyright infringement to share.

Chickpea Artichoke Couscous Salad:

2 cans of chickpeas (aka: garbanzo beans)
1 can of marinated artichokes, drained and minced
2 cloves of garlic, minced
2 Tbsp olive oil
1/2 cup couscous
1/2 veggie bouillion cube
1 tomato
1/4 cup parsley, finely minced
1 cup spinach (per person)
1 tsp. salt
1/2 tsp. pepper
1 small lemon's worth of juice

Add the oil to a frying pan, and heat it to medium high. Open, drain, and rinse the chickpeas. Add to pan. Let cook for a few minutes, until they start to brown. Add the garlic, then the artichokes. Fry until they are more brown.

In a small pot, cook the couscous with the bouillion. After the beans are browned, add the parsley and remove from heat. Chop the tomato, and add it too. Mix in the couscous after it is done, then add the lemon juice and salt/pepper. Serve over shredded spinach.


I thought about adding some feta on top, but it was really great how it was. You can serve this warm or cold, and it would be great on a picnic!

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