chickpea couscous salad with mustard-tahini dressing
I think I jinxed myself in my last post. I was so excited to have a full day off from farming that it has been a rude awaking getting back into the grind. As I write this post I am stripped down to my bra and undies, the keyboard is a gross shade of brown from my dirty hands, my mini fan is blasting in my face, and Taylor has just handed me a pint of our favorite beer (Solera’s IPA). Taylor seems to think that it’s better to never take a day off so that you don’t get used to how nice that feels. I’m beginning to think he is right.
Henry is having a hard time getting back into the grind as well. He is spending all of his time laying around in the shade. Rough life…..
Anyhow, I feel like the rest of you all might be feeling the same way. Getting back into the grind of school starting and slowly saying goodbye to the long hot days of summer can be tough. I think we can all agree that the best way to deal with getting back into the groove of a routine is to fuel ourselves with healthy and tasty food.
A glass of wine or a pint of your favorite beer is also a nice way to ease into a new routine.
I hope you all are enjoying the last little bit of summer. Taylor and I are getting pretty excited to harvest some of our fall crops. I have been dreaming up all sorts of awesome recipes and I cannot wait to share them with you all. But in the meantime, I am still dreaming up delicious summertime fare. Grab a fork and dig into this awesome and healthy summer salad. The mustard-tahini dressing is pretty darn delicious. Cheers.
Chickpea and Couscous Salad With Mustard-Tahini Dressing
Prep Time: 10 mins. Cook Time: 15 mins. Serves: 4
- 1 15 oz can organic chickpeas, drained and rinsed
- 2 cup couscous
- 1 pint cherry tomatos, sliced in half
- 1 large bunch of parsley, tough stems removed and finely chopped
- 1 small red onion, diced
- For the Mustard-Tahini Dressing
- 1/2 cup tahini
- 3/4 cup water (more if needed)
- juice from 1 lemon
- 1-2 TBS dijon style mustard (if you are sensitive to mustard start with less and add more as needed)
- 1 garlic clove, minced
- salt and pepper to taste
Preparation
- Cook couscous
- While couscous is cooking prepare the dressing. With an emersion blender or regular blender combine all the ingredients for the dressing. Taste test and add anything that may be missing.
- In a large bowl combine the couscous with the chickpeas, tomatoes, onion and parsley.
- Scoop a healthy portion of the salad onto each plate and drizzle with dressing. Enjoy
Notes
Use this recipe as a guide, Adjust measurements and ingredients as necessary. Always taste test as you go.
You said it, girly…getting back to the grind is definitely tough. There’s a lot to be said for working hard, but man…we all need a 5-year vacation. It’s a great thing you know how to make fresh and healthy meals from your veggies straight from the farm to help rejuvenate your energy!
Somehow going back to any job after an extra day off is extra hard. I almost feel like I need a half day to ease me back in lol!
Mustard tahini dressing…now that is something I need desperately!
Mustard and tahini were meant to be used together! This was delicious!
I love the look of all that fresh green parsley with the couscous and dressing. You deserve a few more days off in your future!
Poor Henry, he works so hard. 😉 I hope you start to get more time off soon!
And I can’t wait for you to harvest those fall veggies either! I’m excited to see what you come up with.
As always, this dish looks amazing. You’re reminding me that I need to start buying couscous- I haven’t had it in forever and it’s nice to switch out the quinoa every now and then.
I agree, couscous needs more love. I get tired of quinoa ever now and then!
Ugh I had a rude awakening after this long weekend too…it’s no fun going back to work! Also, I love everything about this salad…it looks like the perfect lunch!