Curried Chickpea Salad
with garden veggies
This hearty salad will tantalize the tastebuds! A bed of dressed greens gets a cozy boost from broth-infused couscous and warmed, lightly-spiced chickpeas. Drizzle some curry-flavoured mayo sauce over top and you've got a winner on your hands!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Pois chiches
(Peut contenir : Gluten, Blé)
½ tasse(s)
Couscous
(Contient: Blé Peut contenir : Gluten)
18 g
Mélange d'épices indien
(Contient: Moutarde Peut contenir : Blé, Lait, Noix, Arachides, Sésame, Soya, Sulfites)
1 pièce(s)
Carotte
113 g
Mélange printanier
1 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Blé, Lait, Sésame, Soya, Oeuf, Poisson, Moutarde)
½ cs
Moutarde de Dijon
(Contient: Moutarde Peut contenir : Gluten, Blé, Lait, Sésame, Soya, Sulfites, Oeuf, Poisson, Crustacés)
28 g
Canneberges séchées
(Peut contenir : Gluten, Lait, Noix, Arachides, Sésame, Soya, Sulfites, Oeuf, Moutarde)
113 g
Petites tomates
7.5 g
Bouillon de légumes en poudre
(Contient: Sulfites, Soya Peut contenir : Blé, Lait, Noix, Arachides, Sésame, Moutarde)
4 cs
Mayonnaise
(Contient: Moutarde, Oeuf Peut contenir : Gluten, Blé, Lait, Sésame, Soya, Sulfites, Poisson, Moutarde, Crustacés)
2 pièce(s)
Poitrines de poulet
Pas inclus dans votre livraison
0.06 cc
Sel*
½ cc
Sucre*
3.5 cs
Huile*
0.06 cc
Poivre*
Ustensiles
Instructions
- Peel, then, using a box grater, grate carrot.
- Halve tomatoes.
- In a small bowl, combine mayo, 1/8 tsp (1/4 tsp) Curry Spice Blend and half the vinegar. Set aside.
- To a medium pot, add 2/3 cup (1 1/3 cup) water. Bring to a boil over high heat.
- Once boiling, stir in couscous, vegetable stock powder and dried cranberries. Remove the pot from heat, then cover and set couscous aside for 5 min to rehydrate.
- Add 1 1/2 tbsp (3 tbsp) oil, then fluff couscous with a fork.
- Meanwhile, drain and rinse chickpeas. (NOTE: Do not pat chickpeas dry!*)
- To a large pot, add chickpeas and 1/2 tbsp (1 tbsp) oil.
- Heat the pot over medium-high heat and cook for 3-5 min, stirring occasionally, until chickpeas soften slightly and water evaporates.
- Remove the pot from heat. Add remaining Curry Spice Blend, then stir to coat chickpeas.
- To a large bowl, add remaining vinegar, Dijon, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine.
- Add tomatoes, baby field greens, chickpeas, couscous and grated carrot, then toss to combine. (NOTE: For 4 portions, toss in batches.)
- Divide salad between plates.
- Drizzle spiced mayo sauce over top.
- Enjoy!
