Roasted chickpeas salad with couscous and kale

Summer is perfect time of year to enjoy the quick but delicious salads packed in seasonal flavours. salads are bland as people think , eating salad mean just leaves of lattuce with cucumber and tomatoes. Here are my few tips for making healthy but delicious salad, and that definitly not bland.

I love making salad with different grains like chickpeas, coucous and quiona as they lend nutty flavour and indulgent texture, and also a good source of protein. if you love meat you can add grilled chicken.

Use green as base of your salad, lettuce, kale, arugula and spinach are excellent source of fiber, minerals and makes yoy fuller for long.

To make my salad extra filling, used some roast vegetables in bowl. Roast vegetables are perfect for meal prepration, I always make big tary of roasted veggie and add them to my meals during the weekdays.

Spices and fresh herbs also add flavour. They can added to dressing or tossed right into your salad before eating. Try oregno, rosemerry, thyme for itlian feel. Cumin and corinder or suumac also add flavours, for summery flavour, add basil, fresh mint or coriander.

Try to add some fats like avacado, nuts, seeds or cheese.

Top it off wth fresh dressings like thiani lemon dressing, mint and yohurt dressing, You can use store bouhgt dressing but be aware of hiden salt and sugar.

Here is my version of salad, quick and nutritious…..


  • 1 can chickpeas
  • 1 cup cooked giant couscous
  • 1medium sized sweet potatoes
  • 1 Avocado
  • 1/2 cucumber
  • 1 medium sized tomatoe
  • 3-4 radishes
  • 1 teaspoon paprika powder
  • Pinch of salt and pepper
  • 1 tablespoon olive oil

How to make

The couscous prep will vary depending on the type you use. I used wholewheat pearl couscous – it is my favorite. So, follow the instructions on the package you buy.

I used some leftover roasted sweet potatoes and chickpeas , you can find recipe for roasted vegetable tray bake on my blog

Now make dressing with combining simple ingredients like lemon juice, olive oil, minced garlic, salt and pepper.

Now assemble by putting kale leaves, roasted sweet potatoes, chickpeas, couscous, cucumber, tomatoes and raddishes.

To serve, add fresh herbs like coriander, rosemary and avocado and drizzle yogurt mint sause.

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